Southwestern Chopped Salad with Lime, Cumin and Honey dressing

Serves 6 as a side salad or 4 as a main course salad 
Nutrition per serving (6 servings) – calories: 192, fat: 12 (saturated: 1g), Carbohydrates: 16 g, protein: 2g, Fiber: 5g, sugar: 4g, sodium: 348mg

To cut the romaine lettuce hearts into ½-inch pieces, cut each heart in half lengthwise and then cut each half lengthwise into quarters. Finally, cut each quarter crosswise into ½-inch pieces. If you want to make this into a meal, you can add diced grilled chicken, poached shrimp, or a can of black beans. 

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lime juice 

• 1 shallot, minced (about 3 tablespoons) 

• 1½ teaspoon chili powder

• ½ teaspoon ground cumin (cumin seeds?)

• 1 teaspoon honey

•  Kosher salt and freshly ground black pepper

• 2 romaine lettuce hearts (12 ounces), cut into ½-inch pieces

• ½ half jicama, peeled and cut into ½ inch pieces (1 cup), alternatively, you can use cucumbers

• 1 cup shredded red cabbage, shredded 

• 1 cup sliced radishes 

• 1 cup fresh cilantro leaves 

• ½ cup green olives with pimento, cut in half  

• 1 ripe avocado, cut into ½-inch pieces

• I orange, peeled and pith removed and cut into ½ pieces

• Sliced red onions or pickled onion (see recipe below) 

• ¼ cup toasted pumpkin seeds 

Whisk oil, lime juice, shallot, chili powder, cumin, honey, ½ teaspoon salt, and ½ teaspoon pepper together in a large bowl.  (Alternatively, if you are making this ahead of time, you can make it in a jar.) 

Toss lettuce, jicama, cabbage, radishes, cilantro leaves, and green olives in the dressing. Season to taste with salt and pepper. Transfer to a serving platter or bowl and top with the oranges, avocados, pickled onions, and pumpkin seeds.  Serve immediately. 

Enjoy with our Simple Pickles!