Aztec Salad Recipe

Thought I would share my recipe for Aztec Salad because I know some of you eat vegetarian (and this might be vegan too depending on your take on honey) - and so yummy. I serve as a side, but also sometimes over grilled chicken.

2 sweet potatoes (about 20 oz raw)
2 tomatillos
2 ears of corn
1 red pepper
1 mango
2 bunches green onion
1 bunch cilantro
1 jalapeno, or to taste
3 limes, or enough to make 1/2 c juice
1 tbsp. olive oil
1 tbsp. honey
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp cumin, if desired

Chop sweet potato into small chunks and boil for 5-7 minutes or until tender crisp (not mushy) and drain. Run cold water over to cool. Roast corn on the grill until parts start to brown/blacken. Slice off ear in slabs. Chop tomatillos, red pepper, mango into bite size pieces similar in size to the sweet potato. Slice green onions including lots of the green tops. Mince jalapeno. Finely chop just the tops of the cilantro. Mix all together. In a separate bowl combine the juice of the limes, the honey, olive oil and spices until well blended into a dressing. Pour over and stir to combine. Refrigerate over night for flavors to blend.

Great on it's own, but in the pic below I served over some romaine.

Comments

  • Yum! This looks so good!

    Hilary
    cronometer.com
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  • Oh I forgot to mention that for vegetarians and vegans, you can add some black beans for protein...I always serve with chicken - my preferred source of protein, but the black beans are often called for in Aztec Salads and add a bit of protein (I am just not a bean fan so I leave them out).

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