This recipe for a Mexican Salad with Cumin Vinaigrette is flavorful and delicious. We love this for a weeknight supper. The rich textures and seasonings give this salad interest and appeal. The avocado paired with the queso fresco is filling and the tang of the pickled cabbage and lime keep it feeling light. This is the perfect dish for spring! You can find more delicious salad recipes here and here!
For the Salad:
1 box of arugula
1 pint of cherry tomatoes
1/2 cup of crumbled queso fresco
1/2 cup of sliced red onion
1/2 cup of shredded carrots
1/2 cup of pickled red cabbage (recipe to follow)
1/4 cup of raw pepitas
1/4 cup of cilantro, chopped
1/3 cup of olive oil
2 cloves of garlic, minced
Salt and pepper
Set the broiler to high.
In a baking dish, toss the tomatoes and minced garlic in 1/4 cup of olive oil.
Season the tomatoes with salt and pepper.
Roast the tomatoes under the broiler until they are blistered and lightly charred.
Remove them from the oven and allow them to cool.
In a small bowl, toss the pepitas in a tablespoon of olive oil and lightly salt them.
Toast them lightly in the oven until they are fragrant and golden.
Place them on a plate and allow them to cool.
Arrange the arugula on your serving platter.
Top the arugula with carrots, onion, and pickled cabbage.
Halve the avocado and slice the halves.
Remove the avocado from the peel gently with a spoon.
Arrange the avocado slices on your salad.
Place the roasted tomatoes on the salad.
Garnish the salad with queso fresco, toasted pepitas, and cilantro.
Serve with Cumin Vinaigrette on the side.
For the Pickled Red Cabbage:
1/2 of a head of red cabbage
1 1/2 cups of water
1 1/2 cups of apple cider vinegar
2 teaspoons of salt
2 teaspoons of sugar
2 teaspoons of coriander seeds
2 garlic cloves, sliced
1/2 teaspoons of black peppercorns
1/8 teaspoon of red pepper flakes
Core the head of cabbage.
Slice the cabbage into very thin strips.
In two large mason jars, layer the cabbage, garlic slices, peppercorns and coriander seeds.
In a small pan, heat the water to a boil.
Remove it from the heat and add the vinegar, salt, sugar, and red pepper flakes.
Pour the brine over the cabbage mixture and seal the jars.
Refrigerate the cabbage for at least two hours.
The pickled cabbage should be used within two to three days.
For the Cumin Vinaigrette:
1/4 cup fresh lime juice
1/4 cup vinegar
1/2 cup extra virgin olive oil
1 clove of garlic, minced
1 teaspoon of ground cumin
2 tablespoons of honey
1 teaspoon of lime zest
Salt and pepper to taste
In a small bowl, whisk the lime juice with the vinegar.
Add the olive oil and whisk until the oil is emulsified.
Whisk in the honey, lime zest, garlic, and cumin.
Season with salt and pepper to taste.