Mexican Fiesta Salad W/ Cilantro Garlic Dressing

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Red & green lettuce, chopped
Carrots, sliced
Red & yellow bell peppers, sliced
Fresh baby corn, broken into chunks
inch Handful cherry tomatoes, sliced half
Avocado, sliced and scooped out
Handful pumpkin seeds
Goat cheese
Cortido (Lacto-fermented Mexican Sauerkraut)... optional
3 tablespoons fresh lime juice
2 tablespoons cilantro, finely chopped
10 garlic cloves, minced or finely chopped
Dash of chile powder
Pinch of sea salt
Pinch of stevia powder (optional)


Toss all the veggies together in a big bowl. Top it with pumpkin seeds, goat cheese and Cortido.
Garlic Cilantro Dressing
Mix all the ingredients in a bowl and stir strongly with a fork. Pour over the salad and enjoy!



Garlic & cilantro are a match made in heaven! I don't remember when was the last time I used commercially made salad dressing on my salads. I have grown to really enjoy a simple mixture of olive oil and raw apple cider vinegar with a pinch of sea salt on most of my salads, but I do enjoy making homemade dressings to have some variety. Making your own dressings is very frugal and easy... all you need is a good arm and fork OR a good blender to mix all the ingredients in 5 minutes flat!

Here I got a fun Mexican-style salad and a wonderful garlicky dressing with a kick of cilantro. The baby corn adds a sweet crunch along with the pumpkin seeds. I usually like to add dried fruit of some sort with my salads, but I didn't really have anything on hand to go with this, but the avocado did a wonderful job of filling that void. Hmm... time to dig in!!


1 servings


Wednesday, December 2, 2009 - 9:47pm


Related Cooking Videos