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Salad
Mexican
2 - 4 servings
15 minutes
0 minutes
1 organic lime juice, freshly squeezed
1 organic orange juice, freshly squeezed
1 teaspoon dry mustard
1 tablespoon extra virgin olive oil
Pico de Gallo Seasoning, generous pinch
2 tablespoons pepitas/raw pumpkin seeds, lightly toasted
2 heads Organic Romaine Lettuce
1 organic cucumber, peeled and cut into thin slices
1 organic orange, peeled and cut into thin slices
1 cup black beans, cooked
5 Cherry Tomatoes, halved
1 red onion, cut into thin slices and blanched in boiling water for 30 seconds
Whisk together dressing ingredients and chill while preparing the salad. (You can also sauté the dressing ingredients and set aside while assembling the salad.)
Tear the romaine into bite sized pieces and arrange around the rim of a large serving platter.
Then arrange the cucumber and orange slices in concentric circles.
Heap the black beans in the center, arrange the red onion around the beans, and sprinkle with the cherry tomato halves.
Sprinkle with toasted pepitas and serve with the dressing on the side. (You can also mix all the salad ingredients together and then toss with the dressing.)
Serve with crisp tortilla chips.
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