A Mexi-Mediterranean Salad Recipe to love!
You will love this Mexi-Mediterranean Salad recipe! It’s been a year since I’ve dialed in my eating habits to be much healthier! I’ve been holding steady at 40 pounds down and recently started exercising to kick it up a notch. A BIG part of my plan is preparing and cooking my own meals as opposed to eating out all the time. So, when this opportunity arose with the United Soybean Board, I went for it!
I immediately thought of making a light dressing that I could drizzle on my salads. I love chicken asada and I love Mediterranean salads, so I combined the two! I am so hungry for this salad right now. It’s funny, Patrick and I were starving when we worked on the video, the pay off was when we finished and were able to gobble down the salad!
Here is my video showing how to make the salad!
I used kale, quinoa, cucumbers, chopped olives, queso fresco, avocado, chicken asada, and tomatoes. for the dressing I used one part soybean oil, one part red wine vinegar and one part lemon juice. then I added salt and pepper to taste. I moistened the kale with the dressing, then prepared the salad on the plate and lightly drizzled the dressing.
