Best Peanut Lime Mexican Medley Salad Recipes

EVERYDAY MEXICAN SALAD

Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

Ingredients

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN MEDLEY

Mexican Medley image

This is a wonderful Mexican dish.

Provided by Caleb Files

Categories Asparagus Side Dishes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
1 cup bite-size cauliflower florets
2 stalks celery ribs, chopped
⅓ cup canned kidney beans, drained
⅓ cup chopped hazelnuts
⅔ teaspoon chopped fresh dill
¼ teaspoon dried basil
½ teaspoon minced garlic
2 tablespoons sunflower seed oil
⅓ teaspoon chili powder
¼ teaspoon celery seed
½ teaspoon salt

Steps:

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 8.3 g, Fat 14.1 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 363.2 mg, Sugar 1.9 g

PEANUT-LIME NOODLE SALAD

Peanut-Lime Noodle Salad image

A fantastic spicy-peanuty-limey noodle salad found on the ever-so-great Mean Chef web page. A few steps to follow but so worth it. It's enough to feed a crowd who will certainly devour these delicious noodles! Hooray, Mean Chef!

Provided by hollyfrolly

Categories Spaghetti

Time 21m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb spaghetti, al dente
2 -4 scallions, chopped
1 red bell pepper, julienned
roasted peanuts, chopped
1 tablespoon sesame seeds
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 serrano chili, minced
3 tablespoons fresh cilantro
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce (I like Tamari)
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt, to taste

Steps:

In salted water, boil spaghetti noodles to al dente and set aside.
Vinaigrette:.
In a food processor, combine everything except the oil.
Once combined, slowly drizzle in the oil until emulsified.
Pour into a bowl and set for at least 1/2 hour for flavors to develop.
Salad:.
Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
Toss all ingredients with just enough dressing to moisten and flavor the salad.
Garnish with extra ingredients.
Best served at room temperature or cold.

PEANUT-LIME MEXICAN MEDLEY SALAD

PEANUT-LIME MEXICAN MEDLEY SALAD image

Categories Salad

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 heads romaine lettuce, thinly sliced
1 tomato, cut into 1/2 inch pieces
1 cup canned black beans, drained
1 cup cooked corn, drained
1/2 cup red onion, finely chopped
1/2 cup Cheddar cheese, grated
3 cups tortilla chips
Sesame Dressing:
1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
2 tsp sesame oil
1 tsp ground ginger
Lime Dressing:
1/2 cup lime juice
4 tsp honey mustard
1/3 cup honey
1/4 cup olive oil
1 garlic clove, minced
1 tsp pepper
1/2 tsp salt

Steps:

Combine all salad ingredients except for the cheese and tortilla chips. Whisk together the ingredients for each dressing separately. Dress th e salad first with sesame dressing, then lime dressing, top with cheese and crumble tortilla chips on top.