Mecca Azteca Salad

Ingredients

Salad:
• 1 cup shopped tomato
• 1 cup chopped jicama
• 1 cup chopped avocado
• 1/2 cup chopped red onion
• 2 Tbsp lemon juice
• 1/2 tsp sea salt
• 1 cup peeled & chopped cucumber
• 2 cups mixed salad greens
• 4 cups cooked quinoa, cooled
• 1 cup Mango Lime Vinaigrette
Garnish:
• 1/2 cup fresh cilantro leaves, roughly chopped
• 4 Tbsp roasted pumpkin seeds
• 4 Tbsp currant, raisins, or chopped dates
• 4 slices fresh mango
• 1 tsp chipotle powder or cayenne pepper(optional)
Mango Lime Vinaigrette - Makes 2 cups:
• 1 cup chopped fresh or frozen mango
• 1/2 cup safflower or sunflower oil
• 1/4 cup maple syrup
• 1/4 cup lime juice
• 1 1/2 tsp sea salt
• 1 1/2 tsp grated fresh ginger

Instructions

1. In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt.
2. Divide salad greens on four plates or bowls and top each with 1 cup of cooked quinoa.
3. On each serving, drizzle quinoa with about 2 tablespoons of the Mango Lime Vinaigrette.
4. On each serving, place one-quarter of the tomato mixture on top of the quinoa. Drizzle a bit more of the dressing on top of tomato mixture.
5. Garnish each serving with cilantro leaves, pumpkin seeds, currants, fresh mango slice, and chipotle powder.
Dressing Instructions:
6. Place all ingredients in a blender and puree.

Notes