The TakeDown Challenge is Coming in September!
So, to celebrate, we’re sharing one of many delicious recipes from our Balanced Habits recipe vault, a great example of the amazing recipes you get when you join the 28 Day TakeDown Challenge!
Tex-Mex Fiesta Salad
8 cups Romaine Lettuce Leaves
1/2 cup Black Beans, drained, rinsed
1/2 cup Yellow Corn, drained, rinsed, browned a bit w/ canola spray & 1 tsp. Agave or Honey
1 small Jalapeño pepper, seeded, finely diced *optional
1 cup Cucumber, seeded, diced
2 large, firm Roma Tomatoes, cut into 6 wedges per
1 not too ripe Haas Avocado, diced
1/4 cup Queso Fresco or Cojito Cheese, broken up with your fingers
1/4 cup toasted Pepitas
9 Blue Tortilla chips (Spicy if you want), broken
Step 1: In a large bowl, arrange the salad ingredients as listed inorder, making it look pretty.
Step 2: Don’t toss the salad until after everyone has marveled at it!
Add the dressing now (recipe and directions below) and gently toss, making sure not to smash the avocado.
Step 3: Enjoy!
Cilantro-Pepita Citrus Dressing
1/3 cup White Wine Vinegar
1/4 cup Orange Juice Concentrate
1 bunch Fresh Cilantro, coarsely chopped
1 1/2 Tbsp. Zested Lime Peel
3 tsp. Zested Orange Peel
1 cup Canola Oil
1/3 cup Queso Fresco or Cojita Cheese
1/4 cup Raw Pepita’s, *toasted prior to adding (Pumpkin seeds)
Pre-heat oven to 300 degrees Farenheit
Step 1: Toast raw green pepitas in preheated oven for 8 minutes, or until they are slightly crispy, but not browned.
Step 2: Add all of the above, except the pepitas, into a blender. Puree until slightly smooth. It’s ok if the cheese isn’t 100% smooth. Right before you serve the dressing, add the toasted pepitas and whisk.
*I like to chill this dressing a bit before I serve it, but it’s not necessary. It will last only about 2 days in the fridge.
**If you are running short on time, you can make another Tex-Mex variation dressing using: 1/2 cup Hidden Valley Spicy Ranch Dressing + 1/3 cup any salsa + 1/3 cup water. Whisk all three together and top your Tex-Mex Fiesta Salad