REFRESHER COURSE
These Mexican creations combine traditional flavors, seasonal delights
Mexican food is typically described as spicy and hefty, seldom as light and refreshing. That is, unless traditional flavors are tossed with fresh, seasonal produce.
Salads packed with pepitas, tomatoes, roasted corn, watermelon, jicama, avocados, chiles, salty cheeses and black beans capture the traditional flavors of Mexican food without requiring a siesta after the meal. They offer summertime alternatives to plates filled with red-chile beef and refried beans turned creamy with a dollop of lard. Add a protein like shrimp or chicken, and a side salad becomes a meal. Grilled seafood, poultry or meats are the best choices, especially when seasoned with chile powder or adobo. In a pinch, use store-bought roasted chicken or cooked shrimp.
Like all salads, Mexican salads are extremely flexible. Substitute diced tomatillos for tomatoes, Cheddar for Cotija cheese, olives for corn, pintos for black beans, flank steak for chicken breasts. The best salads include a mix of contrasting flavors and textures, from creamy avocados to crunchy pumpkin seeds.
The lighter the dressing, the more refreshing the salad. A vinegar- and oil-based dressing also allows the flavors of the salad to shine. For an easy, all-purpose dressing for any Mexican salad, whisk 1 tablespoon of a favorite salsa, 1 tablespoon of red-wine vinegar, 4 to 6 tablespoons of extra-virgin olive oil, and salt and pepper to taste.
Along with veggies, these south-of-the-border salads capitalize on seasonal fruits like watermelon. Pair with jicama and a citrus dressing for a side dish or dessert.
All three salads are quick to make, each taking less than 20 minutes. We share a few tips we learned while making the salads:
» These salads require quite a bit of chopping. Make the job easier and safer by using a sharp knife and large cutting board.
» Always wash and dry produce well before dicing.
» Selecting a flavorful, ripe watermelon can be a challenge. Buy watermelons with a round, yellow patch on the skin, a sign the fruit ripened on the ground. These will taste the best.
» Prep as much in advance as possible and store in separate baggies or bowls. Toss just before serving to prevent the colors of the food from fading into each other and the cheese and other soft ingredients from turning mushy.
» The chicken or shrimp can be served hot or cold.