Tonight my hubby & I will be going to a dinner club event with a new group of people and the theme is Mexican Fiesta! Of course I volunteered to bring a salad with Southwestern flair, but I'm also planning to bring a couple of other surprise sides that I am excited to share with you on today's episode of Foodie Friday!
Cherry Salsa
Although this keeps for several days in your frig.....it won't last that long : - )
1 1/2 cups fresh cherry or grape tomatoes, diced
1 1/2 cups fresh cherries, pitted and diced
1/3 cup sweet onion, minced
1/3 cup fresh cilantro, minced
1/2 lemon, juiced
1 jalapeno pepper, diced
1 small clove garlic, minced
1/2 teaspoon agave nectar
1/2 teaspoon sea salt
Blend all ingredients, then cover and refrigerate. Allow the flavors to acquaint themselves for about 1 hour before serving.
Grapefruit Guacamole
This is almost like a salsa, so add more avocado if you like it thicker.
1/4 cup red onion, diced
1 tablespoon olive oil
1 teaspoon agave nectar
1 large ruby red grapefruit, supremed & chopped
1 - 2 jalapenos, minced
1 small garlic clove, minced
1 large avocado, peeled, pitted & diced
(for a thicker guac, add a 2nd avocado)
1 tablespoon cilantro, chopped
1 tablespoon lime juice
1/4 teaspoon salt, or more to taste
Tomato Cilantro Vinaigrette
a few sun-dried tomatoes (soaked to soften & drained)
1 small tomato (or a handful of grape tomatoes)
1 small shallot
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon fresh cilanto leaves
2 teaspoons Dijon mustard
1/4 t salt
1/4 t ground black pepper
Put all ingredients into a blender to combine and emulsify.
Southwestern Fiesta Salad
Romaine lettuce, torn
handful grape tomatoes, chopped
2 scallions, chopped
handful of chopped bell pepper (red, orange &/or yellow)
1 tablespoon pumpkin seeds
1/2 cup thawed frozen corn
1 avocado, diced
1/2 cup black beans, optional
Toss the salad ingredients together with Tomato Cilantro Vinaigrette. Best served on chilled salad plates.
