Ingredients with Measurements:
- 1 lb. cooked cahuamanta meat, shredded
- 1 head of lettuce, chopped
- 1 red onion, thinly sliced
- 1 cucumber, sliced
- 1 avocado, diced
- 1 lime, juiced
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded cahuamanta meat, chopped lettuce, thinly sliced red onion, sliced cucumber, and diced avocado.
2. In a small mixing bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss until well combined.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 20g
- Protein: 18g
Substitutions for ingredients:
- Cahuamanta meat can be substituted with cooked shrimp or chicken.
- Lettuce can be substituted with spinach or arugula.
- Red onion can be substituted with white onion or shallots.
- Cucumber can be substituted with zucchini or jicama.
- Avocado can be substituted with mango or papaya.
Variations:
- Add chopped tomatoes or bell peppers for extra flavor and color.
- Top with crumbled queso fresco or cotija cheese for added texture.
- Add a pinch of cumin or chili powder for a spicy kick.
Tips and tricks:
- Make sure to shred the cahuamanta meat finely for easier mixing.
- Use a sharp knife to thinly slice the red onion and cucumber.
- Dice the avocado just before serving to prevent browning.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Serve with tortilla chips or warm corn tortillas.
Suggested side dishes:
- Mexican rice or black beans
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of lime juice.
Food safety advice:
- Make sure to cook the cahuamanta meat thoroughly to prevent any foodborne illnesses.
Food history:
- Cahuamanta is a traditional Mexican dish made with manta ray meat.
Flavor profiles:
- The salad is fresh and citrusy with a hint of saltiness from the cahuamanta meat.
Serving suggestions:
- Serve as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Tangy, Spicy, Savory, Refreshing, Zesty