Mexican Chopped Salad with Beets and Walnut Dressing Recipe

Name: Mexican Chopped Salad with Beets and Walnut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound walnut halves (2 cups); 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice; Salt and freshly ground pepper; 3/4 pound peeled roasted beets, cut into 1/3-inch cubes (See Note); 1 Fuji apple, cut into 1/3-inch cubes; 1 Hass avocado, cubed; 1 fennel bulb, cored and thinly sliced; 1/4 pound Manchego cheese, thinly shaved (1 cup); 5 ounces mesclun greens; 2 cups tortilla chips, lightly crushed

Servings: persons

1/2 pound walnut halves (2 cups)
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
Salt and freshly ground pepper
3/4 pound peeled roasted beets, cut into 1/3-inch cubes (See Note)
1 Fuji apple, cut into 1/3-inch cubes
1 Hass avocado, cubed
1 fennel bulb, cored and thinly sliced
1/4 pound Manchego cheese, thinly shaved (1 cup)
5 ounces mesclun greens
2 cups tortilla chips, lightly crushed

1
Preheat the oven to 350.
2
Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant.
3
Let cool completely.
4
Transfer 1 1/2 cups of the walnuts to a food processor.
5
Add the oil and lime juice and pulse until the walnuts are coarsely chopped.
6
Transfer to a bowl and season with salt and pepper.
7
Add the beets, apple, avocado, fennel and Manchego and toss.
8
Add the mesclun and tortilla chips, season with salt and pepper and toss again.
9
Transfer the salad to plates, garnish with the remaining walnuts and serve right away.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound walnut halves (2 cups), 1/2 cup extra-virgin olive oil, 1/4 cup fresh lime juice, Salt and freshly ground pepper, and more.

Yes, Mexican Chopped Salad with Beets and Walnut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chopped Salad with Beets and Walnut Dressing

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