I enjoy Mexicali cuisine so much I sometimes wonder if my Italian/Irish blood doesn’t have just a bit of Mexican in it…
Anyway, if you’re looking for an easy, healthy Cinco de Mayo recipe then this is for you. Yes it’s essentially a salad but the colorful, festive ingredients keep your taste buds interested without loading on a lot of fat via cheese and sour cream- like some typical Americanized Mexican dishes. (Though you’ll get a dose of good-for-you fat from the avocado.) The addition of tortilla chips adds a nice crunch and makes the “salad” feel a little more fun.
Note: I admittedly went for the speedy route and used premade salsa from Whole Foods. But you could always make your own.
Healthy Cinco De Mayo Salad
Serves 2 meal size portions or 4 sides
1 organic yellow pepper
1 organic red pepper
2 avocados
2 organic roma tomatoes or about 8-10 organic cherry tomatoes
1 package sliced white button mushrooms
4 cups romaine (optional)
1 pound peeled and deveined shrimp (optional – skip it to make the salad vegetarian friendly)
1 garlic clove
2-3 tbsps fresh cilantro
2 tbsp extra virgin olive oil
6-8 tbsps salsa
Blue corn tortilla chips (I used garden of eatin sprouted blues)
Directions
Catch up on the latest sustainability news: Fall Nature Challenge starts. The Academy of Natural…
$90 billion in investments could reshape the energy landscape, but community voices and renewable alternatives…
Catch up on the latest sustainability news: Block by Block launches citywide cleanup competition with…
Farmers and city residents alike stand to benefit from local, homegrown power, says Land &…
Catch up on the latest sustainability news: Philly mobilizes for Sun Day solar energy celebration.…
Drinking water isn’t the only way people are exposed to PFAS today. This article is…