Recipe & Photo Courtesy Sandra Valvassori
For more information on ingredients and recipes visit www.sandravalvassori.com
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp honey or maple syrup
- 1 garlic clove, grated or finely minced
- 2 tbsp mayonnaise or vegenaise
- 6 tbsp extra virgin olive oil
- 1/2 tsp salt
- Freshly ground black pepper
- 1 cup raw pepitas (pumpkin seeds)
- 1 tsp coconut oil
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 1 medium heat romaine lettuce, chopped in 1/2-inch pieces
- 4 cups chopped cabbage, red or green or a mix
- 1/2 medium red onion, diced
- 1/2 English cucumber, diced
- 4 - 5 radish, thinly sliced or chopped
- 1/2 medium jicama, peeled and diced
- 1 1/2 cups corn kernals, grilled or cooked from frozen
- 1 can (19 oz/596 mL) black beans, drained and well rinsed
- 1 ripe avocado, diced
- 1/2 cup finely chopped cilantro, plus whole leaves for garnish
- 1/2 cup crumbled feta, optional
- Dressing: Whisk lime juice, honey, garlic, mayo (or vegenaise), olive oil, salt and pepper in a medium bowl until smooth.
- Chipotle Pepitas: In a saucepan over medium heat, lightly toast the pepitas, tossing constantly until fragrant and golden brown. Turn the heat off and add the coconut oil, chipotle powder and salt; toss well, transfer to a bowl and set aside.
- Salad: Combine the lettuce and other salad ingredients in a large bowl. Toss gently to combine. Drizzle about half of the dressing and toss carefully to coat all ingredients. Garnish with cilantro leaves and chipotle pepitas. Taste and drizzle with a little more dressing if needed. Top with feta cheese, if desired.
To Grill Corn:
- 3 to 4 ears corn, husks removed
- Olive oil for brushing
- 1/2 tsp salt, or to taste
Brush the corn with a light coat of olive oil and sprinkle with salt to taste. Corn the corn over a grill or grill pan heated over high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 1/2 cups kernels.