Ensalada Romana con Pepitas y Aderezo de Chipotle y Limon

Nutrition · per serving

Steps

1. 1

   Wash and dry the romaine very well, then chop it into bite-size pieces. Thinly slice the radishes, dice the avocado, chop the cilantro, and crumble the cotija. Good drying is important so the dressing clings instead of sliding off the leaves.

   2 small hearts (about 300 g) romaine lettuce, chopped into bite-size pieces80 g radishes, thinly sliced1 medium (about 150 g flesh) avocado, diced15 g fresh cilantro, roughly chopped50 g cotija cheese, finely crumbled
2. 2

   Toast the pepitas in a dry skillet over medium heat for 2-3 minutes, shaking often, until they smell nutty and begin to pop lightly. Remove immediately to a plate so they do not burn.

   30 g pepitas
3. 3

   In a large bowl, whisk together the lime juice, minced chipotle, olive oil, honey, grated garlic, salt, and black pepper until slightly thickened and evenly combined. Taste; it should be bright, smoky, lightly spicy, and well seasoned.

   30 ml lime juice, freshly squeezed15 g chipotle in adobo, finely minced30 ml olive oil10 g honey1 small clove (5 g) garlic, finely grated3 g fine salt1 g black pepper
4. 4

   Add the chopped romaine, sliced radishes, and half of the cilantro to the bowl with the dressing. Toss just until the leaves are evenly coated; do not overdress or the salad will lose its crunch.

   2 small hearts (about 300 g) romaine lettuce, chopped into bite-size pieces80 g radishes, thinly sliced15 g fresh cilantro, roughly chopped
5. 5

   Transfer to serving plates or a platter. Top with the diced avocado, toasted pepitas, crumbled cotija, and remaining cilantro. Serve immediately while the lettuce is crisp and the pepitas are still crunchy.

   1 medium (about 150 g flesh) avocado, diced30 g pepitas50 g cotija cheese, finely crumbled15 g fresh cilantro, roughly chopped

Origin & History

Mexican salads often combine crisp fresh vegetables with assertive dressings, herbs, seeds, and crumbly cheeses for contrast in texture and flavor. This style of salad draws on classic Mexican ingredients such as lime, chipotle, pepitas, cilantro, and cotija, creating a modern, restaurant-style ensalada with familiar regional flavors.