Easy Savory Lunch Salad with Mexican Tomatillo Dressing

Easy Savory Lunch Salad with Mexican Tomatillo Dressing

  • 40 Minutes Prep
  • 50 Minutes Total
  • 8 Servings
  • 210 Calories per Serving
Indulge in our fresh and crunchy lunchtime salad recipe, boasting a harmonious blend of irresistible flavors! Tossed in a creamy tomatillo dressing, this hearty salad is both satisfying and bursting with taste.

Ingredient List

Tomatillo Dressing

  • 2 small tomatillos (about 1/4 lb), husks removed
  • 1/4 small white onion, cut into wedges
  • 1 small jalapeño chile, halved, seeds removed
  • 1/2 cup Mexican crema or sour cream
  • 1 cup fresh cilantro, chopped
  • 2 teaspoons from 1 jar Mezco™ Savory & Zesty Spice Blend
  • 1 teaspoon lime juice
  • 1/8 teaspoon salt

Salad

  • 2 hearts romaine lettuce, cut into bite-size pieces (about 10 cups)
  • 1 package (12 oz) frozen whole kernel sweet corn, cooked, cooled
  • 1 small jicama, peeled, cut into 1/2-inch cubes (1/2 lb)
  • 1 medium ripe avocado, cut into 1-inch pieces
  • 1/4 cup toasted pepitas
  • 1/2 cup crumbled queso fresco cheese (4 oz)

Preparation

  1. Set oven control to broil. Move rack about 6 inches from heat. Place tomatillos, onion and jalapeño chile on ungreased small baking sheet with sides. Broil with tops 6 inches from heat 5 to 8 minutes, stirring and turning frequently, until tomatillos soften and are slightly charred. Remove from oven; place jalapeño chile in small bowl. Cover with plastic wrap to steam, about 10 minutes. Scrape charred skin from jalapeño chile.
  2. Place tomatillos, onion and jalapeño chile in food processor with crema, cilantro, spice blend, lime juice and salt. Cover; puree 30 to 60 seconds or until smooth. Refrigerate until ready to serve.
  3. To serve salad, place lettuce in large serving bowl. Top with corn, jicama, avocado, pepitas and cheese. Serve salad with dressing on the side.

Tips

  • If your avocados are too hard and unripe, let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag.
  • Jicama is a root vegetable with crunchy texture much like a radish, but the flavor is sweet and nutty. The brown skin of a jicama comes off easily with a vegetable peeler.
  • Look for jicama in the refrigerated produce section of your local grocery store. Can’t find jicama? Sliced radishes are a great crunchy alternative.
  • Make it a heartier meal! Top the salad with grilled shrimp, steak or chicken.
  • The dressing can be made up to 2 days ahead of time and refrigerated.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 11g 18%, Saturated Fat 4 1/2g 23%, Cholesterol 15mg 6%, Sodium 210mg 9%, Potassium 480mg 14%, Total Carbohydrate 19g 6%, Dietary Fiber 6g 25%, Vitamin A 110%, Vitamin C 15%, Calcium 15%, Iron 8%, Vitamin D 4%, Vitamin E 4%, Thiamin 6%, Riboflavin 8%, Niacin 8%, Vitamin B6 10%, Folic Acid 30%, Vitamin B12 4%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 15%, Zinc 8%, Selenium 6%, Copper 8%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 210, Calories from Fat 100, Trans Fat 0g, Monounsaturated Fat 3g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 2g, Insoluble Fiber 4g, Sugars 4g, Protein 6g, Beta-Carotene 210%, Omega-3 0g, Carbohydrate Choice 1, Starch 0, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 1/2, Vegetable 1 1/2, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 1 1/2c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 0tsp