Ingredients with Measurements:
- 1 bunch of huauzontles (about 1 pound)
- 2 cups of fresh spinach leaves
- 1/2 red onion, thinly sliced
- 1/2 cup of crumbled queso fresco
- 1/4 cup of toasted pumpkin seeds
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Salad spinner
Step-by-step instructions:
1. Remove the leaves from the huauzontles and discard the stems. Rinse the leaves thoroughly and drain them.
2. Bring a large pot of salted water to a boil. Add the huauzontles and blanch them for 2 minutes. Drain them and rinse them with cold water. Squeeze out any excess water and set them aside.
3. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
4. Add the spinach leaves, sliced red onion, and blanched huauzontles to the bowl with the dressing. Toss everything together until the vegetables are coated with the dressing.
5. Transfer the salad to a serving platter and sprinkle the crumbled queso fresco and toasted pumpkin seeds on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 minutes
Temperature: N/A
Serving size: 4
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 13g
- Protein: 8g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Toasted pumpkin seeds can be substituted with sunflower seeds or sliced almonds.
Variations:
- Add sliced avocado or cherry tomatoes to the salad.
- Use arugula or mixed greens instead of spinach.
- Add grilled chicken or shrimp to make it a complete meal.
Tips and tricks:
- Make sure to rinse the huauzontles thoroughly to remove any dirt or debris.
- Use a salad spinner to remove excess water from the spinach leaves.
- Toast the pumpkin seeds in a dry skillet over medium heat until they are lightly browned and fragrant.
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 on a large platter and garnish with additional queso fresco and pumpkin seeds.
Garnishes:
- Additional crumbled queso fresco and toasted pumpkin seeds.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with warm corn tortillas or crusty bread.
Troubleshooting advice:
- If the huauzontles are tough, blanch them for an additional minute.
Food safety advice:
- Make sure to rinse all vegetables thoroughly before using them in the salad.
Food history:
- Huauzontles are a traditional Mexican vegetable that have been used in cooking for centuries.
Flavor profiles:
- This salad is a combination of earthy, nutty, and tangy flavors.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Mexican