a big handful of radishes, broken or cut into chunks
a big handful of jicama cubes (optional)
1/2-1 cup chickpeas, well drained and smashed if you like
1/4-1/2 cup crumbled feta
a few leaves of fresh mint, torn or thinly sliced
a couple handfuls of crushed tortilla chips (good ones)
Dressing:
a handful of fresh cilantro
half a jalapeño, seeded and minced
1-2 garlic cloves, peeled
juice of a lime
a big spoonful of mayo (1/4 cup?)
a bit of water, to thin
salt
1
Toss all the salad ingredients into a shallow bowl, saving the tortillas to add right before serving.
2
To make the dressing, put the cilantro, jalapeño, garlic, lime juice and mayo into a blender or food processor and pulse until it's as well blended as you can get it. Add a bit of water and a pinch of salt and blend it again until it's smooth. Taste and adjust any of the ingredients as needed.
3
Drizzle over the salad, toss to coat and sprinkle with tortilla chips. Serves 4-6.
a big handful of radishes, broken or cut into chunks
a big handful of jicama cubes (optional)
1/2-1 cup chickpeas, well drained and smashed if you like
1/4-1/2 cup crumbled feta
a few leaves of fresh mint, torn or thinly sliced
a couple handfuls of crushed tortilla chips (good ones)
Dressing:
a handful of fresh cilantro
half a jalapeño, seeded and minced
1-2 garlic cloves, peeled
juice of a lime
a big spoonful of mayo (1/4 cup?)
a bit of water, to thin
salt
Directions
1
Toss all the salad ingredients into a shallow bowl, saving the tortillas to add right before serving.
2
To make the dressing, put the cilantro, jalapeño, garlic, lime juice and mayo into a blender or food processor and pulse until it's as well blended as you can get it. Add a bit of water and a pinch of salt and blend it again until it's smooth. Taste and adjust any of the ingredients as needed.
3
Drizzle over the salad, toss to coat and sprinkle with tortilla chips. Serves 4-6.
AuthorJulie
