Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 2 cups Spring Mix – fresh greens
- 1 Jicama -sliced into matchsticks
- 1/2 crate Cherry Tomatoes – sliced in half lengthwise
- 1 Avocado -sliced into cubes
- 1 corn tortilla – sliced into matchsticks and baked until crispy
- 2 tbsps. Ancho puree
- 1 tbsp. Honey
- 2 limes – juice (zest from one lime)
- 1/4 to 1/3 cup Vegetable or Canola Oil
- Sea salt to taste
- 2 tbsps. Queso Fresco
Directions:
- Assemble all salad ingredients into a bowl starting with the spring greens. Then add the jicama, tomato, avocado and tortilla strips. Season with salt and pepper.
- Meanwhile make the vinaigrette by adding the ancho puree, honey, zest/juice, salt and pepper to a bowl. Whisk to combine. Slowly add the oil in a steady stream while whisking. Taste and adjust as needed.
- Dress the salad with a tablespoon or two of the vinaigrette. Sprinkle Queso Fresco throughout. Enjoy!
