Description
Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much. Avocados, cilantro, cotija cheese, salsa verde and taco salad dressing complete the salad.
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.
- Prep Time: 10 mins