Fiesta salad with cilantro-lime dressing

The last few months, we fell into a nice little routine.  Saturday morning I would bring Meghan to gymnastics.  During that free hour I made my meal plan and grocery list for the week.  Then Saturday afternoon we made a family trip to the grocery to store to get our goods.  {Interesting side note:  my grocery bill has steadily creeped up since including Tim in the shopping.  Hmmm…}

Well, recently Saturday morning gymnastics ended and was replaced with Saturday morning soccer.  No more making grocery lists during that hour.  You would think that finding another free hour would be easy, right?  Not so much.  I’m still working on finding that hour.

Saturday afternoon came and on our weekly trip to the grocery store I found myself without a list and without a plan.  Sometimes that can be scary, but sometimes it can be fun, too.  It gives me a chance to force my creative juices to flow and fun new recipes are often born those weeks.

I didn’t know what we were having for dinner Sunday night, but I did know I wanted it to be Mexican-inspired in honor of Cinco de Mayo.  Without a plan, I added cilantro and limes to the cart.  I’d come up with something.

That evening, we had a get-together at some friends’ house for the Kentucky Derby and Cinco de Mayo.  One of the guests brought a fabulous salad that inspired our Sunday night dinner.

And so we arrive at the Fiesta Salad.  It isn’t exactly like my friend’s salad as I went with what I had on hand, but I love how it turned out.  If you are a fan of cilantro and lime, this salad is for you.

With roasted chickpeas, avocado, bell peppers, mango, and tomatoes, this salad is a meal on its own.  My little ones had their salads deconstructed, of course.  I’m beginning to wonder if Meghan will ever eat foods that are not separated on her plate.  As long as she’s eating the foods, I can’t complain, right?

Fiesta salad with cilantro-lime dressing

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• Author: Healthy Happy Mama
• Total Time: 10 minutes
• Yield: serves 4

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Description

A main-course salad with roasted chickpeas and Mexican-inspired flavors.  

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Ingredients

Scale 1x2x3x

for the dressing

• 1/3 cup fresh cilantro leaves and stems (packed)
• 1/3 cup fresh lime juice (from about 2 large limes)
• 1/3 cup honey (I used raw)
• 1 heaping teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil

for the salad

• 1 batch coconut-lime roasted chickpeas
• 8 cups green lettuce, chopped
• 1 mango, peeled and diced
• 1 bell pepper (red, yellow, or orange), diced
• 1 cup grape tomatoes, halved
• 1 avocado, cut into 1-inch chunks

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Instructions

1. Put all of the dressing ingredients except the olive oil into a food processor or blender and pulse until the cilantro is chopped.  Turn the machine on and slowly drizzle in the olive oil.  Set the dressing aside.
2. To assemble the salads, divide the ingredients between four plates.  Dress with the cilantro-lime dressing.  Enjoy!

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 38.5g
• Sodium: 342mg
• Fat: 22.7g
• Carbohydrates: 70.8g
• Protein: 10.5g

Now I am off to use the rest of Luke’s morning nap time to tackle some more organizing and packing.  We are less than one month away from our big move!  I think I am more than one month away from being ready. 🙂  Enjoy your Monday!