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
Units
Scale
Salsa Verde
- 1 lb (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