Featured Recipe
Santa Fe Salad Remix
By Kate
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A layered Southwestern salad with bold, tangy vinaigrette, creamy chili-spiced sour cream, and crunchy elements. Uses black beans swapped for pinto and kale instead of romaine to boost texture and nutrition. Corn kernels replaced with grilled zucchini chunks for a smoky edge. Quick assembly, resting enhances flavor melding. No eggs, nuts, gluten free, vegetarian. Play with acidity balance in dressing. Watch avocado timing to avoid browning. Cumin adds depth to chili seasoning. Fresh garlic punched in vinaigrette, but watch for bitterness. Ideal for casual dinners or light lunches. Crunch and cream perfect contrast.
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Prep:
45 min
Cook:
5 min
Total:
50 min
Serves:
6 servings
salad
vegetarian
gluten free
Southwestern
healthy
Introduction
Kale instead of romaine changes everything. Tough leaves, vibrant green, chew that stands up to zesty lime and smoky chili. Pinto beans swap in for black beans here, creamier texture, earthier flavor. Grilling zucchini chunks adds smoky heat, sweet underneath. The dressing? Tabasco green for tang and mild heat, balanced with brown sugar and fresh lime juice, emulsified with canola—neutral, light. Sour cream with sharp cheddar and a dust of chili-cumin blend hold all together. Layered, not tossed. Crunch last minute; no soggy chips here. Wait 15—breathe in that garlicky aroma, see colors deepen. Eat with hands or fork, texture is the game.
Ingredients
Vinaigrette
- 5 ml (1 tsp) green Tabasco sauce
- 12 ml (4 tsp) brown sugar
- 50 ml (3 1/2 tbsp) lime juice, freshly squeezed
- 80 ml (5 1/2 tbsp) canola oil
- 1 small garlic clove, minced very fine
- Salt and cracked black pepper
- 180 ml (3/4 cup) sour cream
- 60 g (2/3 cup) aged cheddar, grated
- 1 ml (1/4 tsp) chili powder with cumin (blend chili powder and ground cumin)
- 180 g (4 cups) shredded kale, tough ribs removed
- 2 medium tomatoes, diced
- 35 g (1/4 cup) thinly sliced red onion (soak 5 min in cold water to soften sharpness)
- 1 can 540 ml (19 oz) pinto beans, rinsed and drained
- 150 g (1 cup) grilled zucchini chunks, cooled
- 2 ripe avocados, diced and tossed with lemon juice
- 150 g (6 cups) corn tortilla chips, roughly crushed
Salad
About the ingredients
Scaling ingredients down or up is straightforward; keep ratios intact especially for vinaigrette to maintain acidity and balance. For oil, neutral varieties preferred to avoid overpowering peppery notes. Garlic minced very fine to avoid biting chunks; crushing helps release oils but don’t overdo or bitterness creeps in. If no fresh lime, bottled juice can work but reduce sugar to avoid cloying. Add cumin to chili powder to give a smoky warmth—can use smoked paprika or chipotle powder for a twist. Tomatoes best ripe but firm, dice uniformly so they layer neatly. Red onion soaking lessens sharpness, critical for raw onion lovers. For crunch, corn chips are approachable but consider baked pita chips for lower fat and different texture.
Method
Dressing
- 1. Combine lime juice, brown sugar, and green Tabasco in a bowl. Whisk garlic in next. Drizzle in canola oil slowly, whisking to emulsify. Salt and freshly cracked pepper to taste. Adjust acidity with more lime juice or sweetness with a pinch of sugar if too sharp.
- 2. Mix sour cream, grated cheddar, and chili-cumin blend in a small bowl. Taste for seasoning balance; chili should warm but not overpower.
- 3. In a large clear bowl about 20 cm diameter, layer gently: kale first, then evenly spread tomatoes. Drizzle one-third of vinaigrette. Next layer: soaked red onion, then pinto beans. Add another third vinaigrette. Dollop sour cream mixture over beans. Add grilled zucchini and avocado. Pour remaining vinaigrette slowly over top.
- 4. Sprinkle crushed tortilla chips as final touch—adds texture and crunch. Let salad rest 15-20 minutes at room temperature for juices and vinaigrette to marry. Avoid refrigeration to prevent sogginess and avocado browning.
- Grill zucchini with olive oil and a pinch of smoked paprika for extra flavor. If pinto beans unavailable, black-eyed peas can substitute but rinse well to reduce starchiness. Kale tough? Massage leaves with a pinch of salt and a few drops of lime juice until tender, 2-3 minutes before assembling.
- Avoid overmixing layers; keep distinct colors and textures visible. If vinaigrette separates before serving, whisk vigorously again.
- If chips lose crispiness during resting, store separately and add just before serving.
Salad Prep
Tips and Tricks
Technique Tips
Whisk dressing thoroughly; emulsification traps oil with lime, yields shine and mouthfeel, avoids oily slicks on salad. Layering rather than tossing preserves individual flavors and textures; allows dynamic bite changes with each forkful. Sour cream mixture thickens salad mid-layer, preventing juice from soaking chips prematurely. Rest time important for flavors to mingle; don’t skip. If short on time, assemble and serve promptly but texture contrast will shift. Avoid refrigeration post-assembly—kale toughens and avocado discolors in cold. Always taste at the end for balance; adjust salt, acid if needed. When grilling zucchini, hot grill marks, sizzle sound indicate caramelization underway; don’t overcook or zucchini will be mushy. Crushed chips last—add right before eating or keep aside and sprinkle at table.
Chef's Notes
- 💡 Grill zucchini until charred. Sizzle sound critical. Don’t under-grill. Look for those smoky marks. Adds depth, flavor shines. Can use other veggies.
- 💡 Chili powder plus cumin—mix well. Hits different than using chili alone. Gives warmth, smoky notes. Use smoked paprika if preferred. Lots of flavors going on.
- 💡 For sour cream mix—balance it out. Taste it. Too bold? Add more cheese or lime juice. If too creamy, adjust with sour cream or use yogurt.
- 💡 Layer it up. No mixing just yet. Keep colors and textures visible. Salad should look inviting. Hint: Let it rest, juices marry. Time is key here.
- 💡 If tortilla chips soften, store separately—no soggy mess. Add just before serving. Extra crunch right where you need it. Keep texture alive.
