Description
This Mexican Caprese Salad is a vibrant fusion of Mexican and Italian flavors, featuring tomatoes, avocados, cotija cheese, and a zesty salsa verde and taco vinaigrette drizzle.
Ingredients
Scale
Salsa Verde
- 1 pound (453g) tomatillos
- 1/2 of a lime
- 1-2 jalapeño peppers
- For a medium spicy salsa, add 1-2 serrano peppers
- For a very spicy salsa, add 1/2-1 habañero pepper
- 1 tsp (5g) salt
- 1-3 garlic cloves
- 1/2 of a white onion
- 1 bunch of cilantro
- 1-2 Tbsp (13-26g) Canola oil
Taco Salad Dressing
- 1 Tbsp (15mL) lime juice
- 3 Tbsp (45mL) champagne vinegar
- Splash of canola oil
- 1/4 tsp (0,6g) cumin
- 1/4 tsp (0,6g) paprika
- 1/4 tsp (0,6g) garlic powder
- 1/4 tsp (0,6g) chili powder
- Dash of salt
- Dash of black pepper
- 1/4 cup (10g) cilantro, chopped or torn
Mexican Caprese Salad
- Tomatoes, sliced
- Avocados, sliced
- Cotija cheese
- Cilantro, shredded
- Salsa verde
- Taco salad vinaigrette
Instructions
Salsa Verde
- Lightly coat a large pan with canola oil.
- Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
- Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
- Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
- Cool the salsa to room temperature.
- Cover it with plastic wrap and keep it in the refrigerator.
Taco Salad Dressing
- Mix all of the ingredients together.
- Store leftover vinaigrette in a sealed container in the refrigerator.
Mexican Caprese Salad
- Arrange sliced tomatoes on a plate.
- Top each tomato slice with avocado slices, shredded cilantro and cotija cheese.
- Drizzle a combination of salsa verde and taco salad vinaigrette over the top of each stack.
- Serve immediately.
Notes
For a spicier kick, add more salsa verde. This salad is best served fresh, but you can prepare the ingredients ahead of time and assemble just before serving. If you don’t have cotija cheese, feta can be a good substitute. Store any leftovers in an airtight container in the refrigerator for up to a day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 grams
- Sodium: 320 mg
- Fat: 18 grams
- Carbohydrates: 12 grams
- Fiber: 7 grams
- Protein: 4 grams
- Cholesterol: 10 mg