Ingredients
Dressing Ingredients
- ¼ cup (60 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) Dijon mustard
- 1 clove garlic (grated)
- 2 tsps (10 ml) honey
- ½ tsp (3 g) kosher salt (plus more to taste)
- ¼ tsp (1 g) black pepper
- ¼ tsp (0.25 g) dried Mexican Oregano leaves
- ¼ tsp (0.25 g) ground cumin
- 2 tbsps (8 g) finely minced fresh cilantro
- ⅓ cup (80 ml) avocado oil
Salad Ingredients
- 3 cups (90 g) mixed greens
- 5-6 large radishes (thinly sliced)
- ½ medium (~250 g) jicama (cut into matchsticks or small cubes)
Instructions
- Whisk the dressing base: In a medium bowl, combine the fresh lime juice, rice vinegar, apple cider vinegar, Dijon mustard, grated garlic, honey, kosher salt, black pepper, dried Mexican oregano, and ground cumin. Whisk thoroughly until the mixture is fully combined and slightly thickened.
- Incorporate cilantro and oil: Stir in the finely minced fresh cilantro. Then, slowly drizzle in the avocado oil while continuously whisking to emulsify the dressing, ensuring it becomes cohesive and smooth.
- Taste and adjust seasoning: Sample the dressing and add additional kosher salt if needed to balance the flavors. If not using immediately, store the dressing in the refrigerator and bring to room temperature briefly before serving, whisking or shaking to re-emulsify.
- Prepare the salad base: In a large bowl, place the mixed greens, thinly sliced radishes, and jicama cut into matchsticks or small cubes.
- Toss salad with dressing: Pour enough vinaigrette over the salad ingredients to lightly coat them. Gently toss the salad to evenly distribute the dressing without damaging the delicate greens and vegetables.
- Serve: Serve the salad immediately to enjoy its crisp texture and fresh flavors at their best.
Notes
- For extra crunch, chill the radishes and jicama before preparing the salad.
- Adjust the honey quantity to suit your preference for sweetness.
- This salad is best enjoyed fresh; the jicama and radishes will soften if left too long with the dressing.
- Use fresh lime juice for the best vibrant flavor in the vinaigrette.
- Avocado oil is recommended for its mild flavor and healthy fats, but you can substitute with extra-virgin olive oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
