Ingredients with Measurements:
- 2 cups of fresh chipilín leaves, washed and chopped
- 2 ripe avocados, peeled and diced
- 1 small red onion, thinly sliced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the chipilín leaves, diced avocados, sliced red onion, diced red and yellow bell peppers, minced jalapeño pepper, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 13g
- Fiber: 8g
- Protein: 3g
Substitutions for ingredients:
- If you can't find chipilín leaves, you can use spinach or arugula instead.
- If you don't like cilantro, you can use parsley or basil instead.
- If you don't have lime juice, you can use lemon juice instead.
Variations:
- Add diced tomatoes or cucumbers for extra crunch.
- Top with crumbled feta cheese or toasted pumpkin seeds for added flavor and texture.
Tips and Tricks:
- Make sure to wash the chipilín leaves thoroughly before using them in the salad.
- To prevent the avocado from turning brown, toss it with the lime juice before adding it to the salad.
- For a spicier salad, leave the seeds in the jalapeño pepper.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or slices of lime.
Garnishes:
- Cilantro leaves
- Slices of lime
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting Advice:
- If the salad is too spicy, add more avocado or bell peppers to balance out the heat.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food History:
- Chipilín is a leafy green vegetable commonly used in traditional Mexican cuisine.
Flavor Profiles:
- This salad is fresh, flavorful, and slightly spicy.
Serving Suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
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Taste: Tangy, Savory, Herbaceous, Citrusy, Nutty