This Mexican salad features loads of fresh flavor! With beans and cheese for protein and fresh tomato vinaigrette, it’s a healthy meatless meal that comes together in about 15 minutes.
You will be mixing this in a blender or use a hand blender (stick blender), so use appropriate mixing jar.
To the jar add the roasted tomatoes, salt, red pepper flakes, garlic powder and vinegar. Blend and slowly drizzle in olive oil to emulsify and thicken.
Season to taste with sugar and add the Mexican oregano. Stir to mix (See Note 1) and allow to rest 30 minutes before using. Serve over salad or as a dipping sauce room temperature, but best chilled.
Salad
Cube the avocado and toss with lime juice in small bowl. Set aside.
Wash and tear half of the red leaf lettuce leaves and layer on platter. Chop remaining and scatter on top.
Arrange remaining salad ingredients and cubed avocado in rows on top of chopped lettuce.
Garnish salad with red onion rings, pepitas, cheese and drizzle Roasted Tomato Vinaigrette over all. Toss to mix before serving.
Notes
I stir the Mexican oregano in as opposed to blending as the green blended with the red tomato turns the vinaigrette a brown color, but that is optional and up to your own preferences.