Get ready to elevate your salad game with a burst of vibrant flavors and textures! This Charred Mexican Salad with Pistachio Cumin Vinaigrette is not just a side dish; it’s a fiesta on a plate! Imagine fresh mixed greens, juicy cherry tomatoes, sweet corn, and a delightful crunch from toasted pistachios, all brought together with a zesty cumin-infused dressing. Perfect for a quick weeknight dinner or as a stunning centerpiece for your next gathering, this recipe is sure to impress. Dive into this culinary adventure and discover how easy it is to create a dish that’s as delicious as it is visually appealing!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Mixed greens
- Cherry tomatoes
- Corn
- Red onion
- Pistachios
- Cumin
- Olive oil
- Lime juice
- Salt
- Pepper
Instructions
- Begin by preparing all the ingredients. Rinse the mixed greens under cold water and spin them dry in a salad spinner or pat them dry with paper towels. Set aside in a large mixing bowl.
- Next, wash the cherry tomatoes and slice them in half. Add the halved tomatoes to the bowl with the mixed greens.
- For the corn, if using fresh corn, carefully cut the kernels off the cob. If using canned or frozen corn, drain and rinse (if canned) or thaw (if frozen) before adding it to the salad bowl.
- Peel and thinly slice the red onion. Add the sliced onion to the bowl with the other vegetables.
- In a dry skillet over medium heat, toast the pistachios for about 2-3 minutes, stirring frequently, until they are fragrant and slightly golden. Be careful not to burn them. Once toasted, remove from heat and let cool slightly before roughly chopping them. Add the chopped pistachios to the salad bowl.
- To make the pistachio cumin vinaigrette, combine 1/4 cup of olive oil, 2 tablespoons of lime juice, 1 teaspoon of ground cumin, and a pinch of salt and pepper in a small bowl or jar. Whisk or shake well to emulsify the dressing.
- Preheat a grill or grill pan over medium-high heat. Once hot, add the mixed greens, cherry tomatoes, corn, and red onion to the grill. Grill for about 2-3 minutes, tossing occasionally, until the greens are slightly charred and the tomatoes are blistered.
- Remove the grilled vegetables from the heat and transfer them back to the large mixing bowl. Drizzle the pistachio cumin vinaigrette over the warm salad and toss gently to combine all the ingredients.
- Season the salad with additional salt and pepper to taste. Serve immediately, garnished with extra pistachios if desired.
Tips
- Prep Ahead: To save time, you can wash and chop your vegetables ahead of time. Store them in the refrigerator until you're ready to grill and toss the salad.
- Grill with Care: Keep an eye on the mixed greens and tomatoes while grilling. You want them to be slightly charred and blistered, but not burnt. A few minutes on medium-high heat is all it takes!
- Customize Your Ingredients: Feel free to add other vegetables like bell peppers or zucchini for extra flavor and color. You can also swap out pistachios for your favorite nuts if desired.
- Vinaigrette Variations: Experiment with the vinaigrette by adding minced garlic or a dash of honey for a touch of sweetness. Adjust the lime juice to your taste preference for a tangier kick.
- Serve Warm: This salad is best served warm right after grilling. The warmth enhances the flavors and makes the salad even more inviting.
- Garnish for Presentation: Don’t forget to sprinkle extra chopped pistachios on top before serving for a beautiful presentation and added crunch!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
