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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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This recipe was recently published by a group of friends in a book, all the profits are going to an institution so all of them made an effort for posting their best recipes, this is one of them, every time I make it it's a success. Ingredients:
for the salad |
16 cups of varied kinds of lettuce. |
11/2 cups of parsley without stem |
3 cups of jicama cut in small cubes (it's a fruit, if you can't find it substitute for cucumber. |
2 cups panela cheese (it's a soft, and light kind of cheese, (you can substitute for any kind of soft flavor cheese) |
3 cups of carrots cut in juliane |
3 cups of fried tortilla cut in juliane (you can by the selection of tortilla chips for salads) |
3 sliced avocados |
for the dressing |
3 canned chipotles |
1 cup coriander leaves |
2 tbsp. diced garlic |
1/4 cup lemon juice |
1/4 cup white vinegar |
1 cup extra vigin olive oil |
2 tbsp. broth |
1 tsp. salt |
2 tsp. mustard |
1 tbsp.maggi seasoning sauce |
Directions:
1. FOR THE DRESSING
2. 1.mix all the ingredients leaving at the end the olive oil.
3. FOR THE SALAD
4. 1. Toss the varied lettuce with the parsley.
5. 2.Put the jicamas, carrots, cheese, avocados and tortillas over the lettuce.
6. 3.Pour the dressing.
7. Enjoy!
8. You can make it hotter by adding 1 or 2 more chipotles, I advice you go one by one.
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