Description
This vibrant Mexican Salad with Lime and Honey Dressing is a fresh and zesty dish featuring mescaline leaves, wild rice, cherry tomatoes, cucumber, corn, feta, and roasted pepitas. Tossed with a tangy lime and honey dressing infused with cumin and oregano, it’s a nutritious and filling vegetarian salad perfect as a side or light meal.
Ingredients
Scale
Salad
- 50g mescaline leaves (around 3 generous handfuls)
- 1 1/2 cups cooked wild rice (see note)
- 110g chopped cucumber
- 150g cherry tomatoes, halved
- 1-2 tbsp picked coriander leaves
- 1 cooked corn cob, kernels removed
- 50g crumbled feta
- 50g roasted pepitas
- 1/4 of small red onion, thinly sliced
- 1/4 avocado, thinly sliced
Dressing
- 2 tbsp olive oil
- Juice of 2-3 limes
- 2 tsp honey
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper, to taste
Instructions
- Prepare the base: In a large salad bowl or dish, add a bed of mescaline leaves followed by the cooked and cooled wild rice as the foundation of the salad.
- Add fresh vegetables and herbs: Arrange the chopped cucumber and halved cherry tomatoes evenly over the greens and rice, then sprinkle over the picked coriander leaves to introduce fresh herbaceous notes.
- Layer corn and cheese: Spoon over the cooked and cooled corn kernels, keeping chunks intact for texture, and crumble the feta cheese on top for a creamy, salty contrast.
- Sprinkle toppings: Scatter the roasted pepitas over the salad and arrange the thinly sliced red onion evenly. Finish by topping with thin slices of avocado for creaminess and richness.
- Dress and serve: When ready to serve, whisk together the olive oil, lime juice, honey, cumin, oregano, salt, and pepper in a small bowl, then drizzle the dressing over the salad and gently toss or serve as is for a colorful presentation. Enjoy immediately.
Notes
- This vegetarian Mexican Salad is both delicious and filling, offering a fresh, zesty flavor profile balanced by wholesome ingredients and a sweet and sour lime and honey dressing.
- The recipe is nut, egg, and gluten free, making it suitable for those with these dietary restrictions.
- To make this salad dairy-free, simply omit the feta cheese without compromising flavor.
- Cook wild rice ahead of time and cool completely before assembling the salad for best texture.
Nutrition
- Serving Size: 1 side serving
- Calories: 454
- Sugar: 9g
- Sodium: 723.3mg
- Fat: 18.5g
- Saturated Fat: 4.4g
- Unsaturated Fat: 14.1g
- Trans Fat: 0g
- Carbohydrates: 62.3g
- Fiber: 6.9g
- Protein: 16.7g
- Cholesterol: 11.1mg
