Mexican Winter Salad with Blood Orange, Kidney Beans and Pumpkin Seeds
A hearty Mexican winter salad with red cabbage, blood orange and kidney beans. The lime-chili dressing and toasted pumpkin seeds make it a filling meal for cold days.
By yumbelo · 4 servings · 25 minutes
Ingredients
- 300 g Red cabbage
- 1 pc Romaine lettuce
- 1 can Kidney beans
- 1 can Corn kernels
- 2 pc Blood oranges
- 2 pc Avocado
- 1 pc Red onion
- 1 bunch Bunch of cilantro
- 50 g Pumpkin seeds
- 80 g Cheddar, grated
- 60 g Corn tortilla chips
- 2 pc Limes (juice)
- 4 tbsp Olive oil
- 1 tsp Honey
- 1 tsp Chipotle powder
- 1 tsp Ground cumin
- Salt
- Pepper
Method
- Toast the pumpkin seeds without fat in a pan over medium heat for 2 to 3 minutes, until fragrant, then remove them from the pan.
- Finely shred or slice the red cabbage. Wash the romaine lettuce, spin it dry and cut it into strips. Cut the onion into fine rings.
- Peel the oranges so that the white pith is completely removed, and cut out the segments from between the membranes. Catch the juice of the limes.
- For the dressing, whisk the lime juice with 2 tbsp orange juice from the peel scraps, the olive oil, the honey, the chipotle powder, the cumin, a little salt and pepper.
- Rinse the kidney beans and corn in a sieve and let them drain. Halve the avocados, remove the pits, dice them and drizzle with a little lime juice.
- Toss the red cabbage, lettuce, beans, corn and onion rings in a large bowl, pour the dressing over them and let everything soak in well.
- Divide the salad among four plates. Top with orange segments, avocado, cilantro, cheddar, tortilla chips and pumpkin seeds, and serve immediately.