Months ago, I posted a picture on my Instagram, @eatdrinkplaylablog, of a salad I had while poolside at one of the best resorts in Nuevo Vallarta, Mexico. I promised I would try to attempt it when I got back but never got the chance. But this recipe has been in the works since then and finally here it is! This is a tex-mex style salad with an incredibly delicious jalapeño cilantro vinaigrette that will knock your socks off! This salad has layers of flavors and textures that come together so perfectly. Not to mention, the dressing comes together so quickly and easily with the help of a food processor. Simply drop everything into your handy dandy food processor, pulse, and that’s it! I used the left overs from my Chipotle Chicken dinner. It was perfect. It's a healthy alternative to tacos, fajitas, or enchiladas for a Mexican themed dinner or anytime. I am in love with this salad and I promise you will too!
1 cup fresh spinach leaves
6 tablespoons fresh cilantro leaves
1/4 cup cherry tomatoes or mini heirloom tomatoes, quartered
2 tablespoons shallots, thinly sliced
1 avocado, diced or sliced
1/4 cup tortilla chips
1 clove garlic
1 jalapeno, deseed if you do not like spiciness
2 tablespoons parsley
1/4 cup cilantro leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Country Dijon Mustard
1 tablespoon White Wine Vinegar
1/4 cup lemon juice
1/2 cup olive oil
Place first seven ingredients in a salad bowl.
Combine all dressing ingredients in a food processor or blender.
Pulse until ingredients are finely minced and dressing is emulsified.
Top salad with as much dressing as desired. Store the rest in a tightly covered container in the fridge.
*NOTE: You can also add other ingredients like roasted corn kernels, black beans, or cheese.