Mexican Spice Salad with Chimichurri and Balsamic Vinaigrette
Introduction
The Mexican Spice Salad is a vibrant, nutrient-packed dish that celebrates the bold flavors of Mexican cuisine. This salad features a combination of fresh greens, spicy roasted vegetables, creamy avocado, and zesty toppings like corn and black beans, all elevated with two delicious dressings: Chimichurri and Balsamic Vinaigrette. These dressings add a tangy, herbaceous kick that complements the salad’s spices. This dish is versatile enough to be served as a refreshing side or a hearty main course. With its blend of colors, textures, and flavors, it’s a feast for both the eyes and the palate.
Ingredients
For the Salad:
• 4 cups mixed greens (romaine, spinach, arugula)
• 1 cup roasted sweet potatoes, cubed
• 1 cup cherry tomatoes, halved
• 1 cup corn (grilled or canned, drained)
• 1 cup black beans (cooked and rinsed)
• 1 avocado, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled cotija or feta cheese (optional)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and black pepper to taste
For the Chimichurri Dressing:
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
For the Balsamic Vinaigrette:
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• Salt and black pepper to taste
Instructions
1. Prepare the Vegetables:
• Toss the cubed sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Roast in the oven at 400°F (200°C) for 20–25 minutes or until tender.
2. Assemble the Salad:
• In a large bowl, layer the mixed greens as the base.
• Add roasted sweet potatoes, cherry tomatoes, corn, black beans, bell peppers, red onions, and avocado slices.
• Sprinkle with chopped cilantro and crumbled cheese if desired.
3. Make the Chimichurri Dressing:
• In a small bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, crushed red pepper, salt, and black pepper until combined.
4. Prepare the Balsamic Vinaigrette:
• Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
5. Serve the Salad:
• Drizzle both Chimichurri and Balsamic Vinaigrette over the salad. Serve immediately for the freshest flavors.
Methods of Preparation
1. Roasting: Roasted sweet potatoes bring a caramelized, smoky flavor to the salad.
2. Grilling: Grill the corn and bell peppers for a slightly charred taste.
3. Blending: For a smoother Chimichurri, blend the ingredients in a food processor.
4. Shaking: Use a jar to shake up the Balsamic Vinaigrette for an evenly emulsified dressing.
History
Mexican salads draw inspiration from the fresh produce and vibrant flavors of traditional Mexican cuisine, which includes staples like beans, corn, tomatoes, and spices. Chimichurri, an Argentinian herb-based sauce, adds a South American twist, while Balsamic Vinaigrette brings in Italian influence. This fusion showcases the beauty of blending global cuisines into one dish.
Benefits of the Mexican Spice Salad
1. Nutrient-Rich: Packed with fiber, vitamins, and antioxidants from vegetables and greens.
2. Heart-Healthy: Avocado and olive oil provide healthy fats.
3. Protein-Packed: Black beans offer plant-based protein, making it suitable for vegetarians.
4. Versatile: Easily customizable with proteins like grilled chicken, shrimp, or tofu.
Formation
This salad builds layers of textures and flavors. The base of greens is topped with colorful vegetables, roasted sweet potatoes, creamy avocado, and protein-rich beans. Chimichurri adds an herby zest, while Balsamic Vinaigrette lends a tangy sweetness, creating a balanced and visually appealing dish.
Nutrition (Per Serving)
• Calories: 320
• Protein: 8g
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 7g
• Sugar: 6g
Lovers of the Mexican Spice Salad
• Health Enthusiasts: Appreciate its nutrient density and healthy fats.
• Foodies: Love the fusion of bold Mexican and global flavors.
• Vegetarians and Vegans: Relish its plant-based, customizable ingredients.
• Busy Professionals: Enjoy its quick prep and suitability for meal prepping.
Conclusion
The Mexican Spice Salad with Chimichurri and Balsamic Vinaigrette is a testament to the power of fresh ingredients and bold flavors. Its fusion of global dressings with Mexican-inspired ingredients makes it a unique and satisfying dish for any occasion. Whether you’re hosting a dinner party or looking for a quick lunch, this salad delivers in taste, nutrition, and visual appeal. Dive into this flavorful creation and savor the harmony of spices, textures, and dressings—it’s a dish guaranteed to win hearts!