Ensalada Romana con Pepitas y Aderezo de Chipotle y Limon
This crisp romaine salad is bright, smoky, creamy, and salty all at once. Crunchy radish and toasted pepitas contrast with rich avocado and crumbly cotija, all tied together with a zesty chipotle-lime dressing.
Ingredients
Ensalada
- 2 small hearts (about 300 g)romaine lettuce, chopped into bite-size pieces
- 80 gradishes, thinly sliced
- 1 medium (about 150 g flesh)avocado, diced
- 15 gfresh cilantro, roughly chopped
- 50 gcotija cheese, finely crumbled
- 30 gpepitas
Aderezo de chipotle y limon
- 30 mllime juice, freshly squeezed
- 15 gchipotle in adobo, finely minced
- 30 mlolive oil
- 10 ghoney
- 1 small clove (5 g)garlic, finely grated
- 3 gfine salt
- 1 gblack pepper
Instructions
- 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
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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a milder dressing, start with 10 g chipotle and add more to taste.
- •If cotija is unavailable, feta is the closest substitute, though saltiness will vary.
- •To save time, use a salad spinner and toast the pepitas while prepping the vegetables.
- •This salad pairs well with grilled corn, black beans, or warm tortillas for a light meal.
Background
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.
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