• Mexican Vinaigrette Salad

    Mexican Vinaigrette Salad

    If you love salads and Mexican food (like I do) you’ll appreciate this recipe. I was inspired by a local chain of Mexican restaurants in the Seattle area called Acapulco Fresh. Their Mexican vinaigrette salad is the only thing I order when I’m there. So here’s my version of a Mexican vinaigrette salad.

    Mexican vinaigrette salad

    There’s a bit of prep work involved here, but once you have the salsa, dressing, and salad ingredients made, it’s so simple to combine. And all the essential ingredients can be stored in the refrigerator until you’re ready to eat. The only thing I like to prepare right before I eat is the guacamole – mostly to prevent it from turning brown. You can prevent guacamole from turning brown (due to exposure to air) by adding lemon (or lime juice) and sealing it well.

    You can make this salad as heavy or light as you like. I always have guacamole with it, but you can also add beans, sour cream or yogurt, and other kinds of salsas on top. And of course adding a pile of chips does the trick too. (The chip in the photo is a corn-based tortilla chip)

    Tip If you don’t like pineapple in your salsa, just remove it and the honey from the salsa recipe and you’ll have a straight-up fresh salsa. And of course, feel free to add other spicy stuff to this salsa – I’m kind of a wimp when it comes to spicy stuff, but I can see adding jalapeno pepper or a sprinkle of chipotle powder.

    Another thing I do sometimes is lightly saute the salad ingredients (not the lettuce or guacamole though) in some salt and olive oil to have a slightly warm salad. Kind of like having a vegetable fajita.

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Salads, Sauces & Dressings, SCD, Vegetarian  |  7 Comments

    7 Responses to Mexican Vinaigrette Salad

    1. This looks delicious! I love any salad dressing with apple cider vinegar in it. It gives it some sweet while keeping the tang 😉

    2. Luana says:

      Truly one gorgeous salad! I look forward to trying this soon.

    3. Ina Gawne says:

      Beautiful salad! This would be great with a seasoned chicken breast too.

    4. Pingback: Mexican Vinaigrette Salad | Comfortable Tummy | Jalapeno Reviews

    5. Pingback: Menu Plan Monday: 7/9 « The Tumpaks' Blog

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  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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