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Honcho Chop Salad

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Inspired by a salad from a local restaurant, this Honcho Chop Salad wins the award for most add-ins! Toss chopped lettuce with cooked quinoa, black beans, charred corn, diced carrots, grilled onion, tomato, radish and spiced pepitas. Finally drizzle this gorgeous salad with a simple and flavorful cilantro lime vinaigrette.
Course Salads
Cuisine Tex Mex
Keyword healthy, meatless, vegetable, vegetarian
Prep Time 1 hour
Total Time 1 hour
Servings 4 servings
Calories 344
Author Laurie McNamara

Ingredients

CILANTRO LIME VINAIGRETTE:

  • 1/2 teaspoon lime zest
  • 2½ tablespoons lime juice about 1 large lime
  • 1/2 clove garlic or more to taste, grated
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon onion powder
  • 1 pinch black pepper freshly ground, or more to taste
  • 1 tablespoon cilantro minced
  • 2 tablespoons olive oil

SPICED PEPITAS:

  • 3/4 cup pepitas shelled green pumpkin seeds
  • 1/2 lime juiced
  • 1½ teaspoons Mexicali seasoning
  • 2 pinches kosher salt

HONCHO CHOP SALAD:

  • 1 (medium) head romaine lettuce chopped
  • 1 (medium) head red leaf lettuce chopped
  • 1 cup sweet corn charred
  • 1 cup black beans (canned) rinsed and drained
  • 1 cup carrot chopped
  • 1 cup tomato diced
  • 1 medium red onion sliced and grilled
  • 1 cup cooked quinoa
  • 6 radishes sliced thin
  • 1/4 cup queso fresco for serving
US Customary - Metric

Instructions

MAKE THE CILANTRO LIME VINAIGRETTE:

  • In a glass jar combine all ingredients, whisking to combine.
  • This is a small batch recipe. Because a little goes a long way, and also after 1 day the cilantro will discolor. Consider doubling as needed for this recipe.

MAKE THE SPICED PEPITAS:

  • In a 10-inch skillet, toss the pepitas, lime juice, Mexicali seasoning and salt. Heat on medium until the lime juice evaporates and the pepitas are toasted. About 4 to 5 minutes.

MAKE THE SALAD:

  • Divide the chopped lettuce among 4 bowl, top each with a 1/4 of the corn, black beans, carrot, tomato, quinoa and radishes.
  • Top with a few tablespoons of pepitas and drizzle with a couple teaspoons of the vinaigrette.
  • Lastly, serve with queso fresco and extra cilantro if desired.

Notes

  • Add diced avocado, grilled chicken or shrimp.

Nutrition

Serving: 1salad | Calories: 344kcal | Carbohydrates: 40g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 575mg | Potassium: 713mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5913IU | Vitamin C: 17mg | Calcium: 126mg | Iron: 4mg