SRC: Mexicali Chop Salad

So, have you made it into work yet this morning? Thankfully I’m not on a strict timeline today, so I got to go in just a little bit later than normal. The extra sleep was needed! I had a fun time last night with the Super Bowl and all, but this almost-30-year-old can’t hang like she used to.

The Secret Recipe Club is back in action this month after a break in January. I wanted to choose a lighter recipe, after the heavy (but delicious) game day foods that everyone prepared yesterday. After being paired with Veggie Grettie and perusing her site, it was easy to find a healthy recipe! Gretchen believes in plant-based nutrition and her beliefs shine through her blog.

I’ve posted plenty of times before about how I love to make my own tortilla chips. They taste fresher and lighter than store-bought and you can season them to your liking (I prefer lots of sea salt!). This recipe allowed me to do just that, and pair them with a light salad and delicious olive oil dressing (another condiment I love to make!).

Mexicali Chop Salad (adapted from Veggie Grettie)
serves 2 with extra chips

For the tortilla strips:

6 flour tortillas
Olive oil
Sea salt
Lime juice (if desired)

For the dressing:

1/4 cup olive oil (I used one infused with garlic and chives. I’m including those in the recipe, in case you don’t have infused olive oil on hand)
1 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sugar
1/2 tsp salt
Juice from 1 lime
3 tbsp chopped scallions
Pinch cayenne pepper

For the salad:

Use whatever combination of lettuce and veggies you’d like, but for a Mexican mix, try corn kernels, red pepper, onion, cooked beans, and avocado!

For the tortilla strips, preheat the oven to 350 degrees. Using an olive oil mister or brush, coat both sides of tortillas with oil. Using a pizza cutter, cut into evenly-sized strips and lay on a baking sheet with parchment paper. Salt generously and, if using, sprinkle with lime juice. Bake for 12-15 minutes, until browned.

They’re best served warm but cold works too!

For the dressing, whisk all ingredients together until well combined. Toss half with the salad and use the rest as needed. It will store in the fridge, covered, up to a week.