Recipe of the Week: Hearty Mexican Chop Chop

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Spring has come to Seattle; just look around. Flowers are blooming, lawns are growing and the weather has gotten significantly warmer, although still wet. (Thanks, El Niño.) Nothing exemplifies a gorgeous Seattle spring better than a delicious salad.

This week, Mackenzie Schieck, local food writer and author of the Pine and Crave blog, has put together a recipe to make and enjoy al fresco—weather permitting, of course. Schieck’s Hearty Mexican Chop Chop salad is brimming with greens and flavor, and is simple to make for either a main course or as a side dish for a group.

Maybe it’s time to invite some friends over and enjoy this healthy treat in good company.

Prep time: 15 min | Ready in: 15 min

Yields: 4 to 6 side salads or 2 to 3 main dish salads

Ingredients:

2 cups Vegan Spicy Adobo Dressing*

1 head of romaine

6 to 8 dino kale leaves

2 cups loosely packed spinach

1 red bell pepper

3 or 4 red radishes

1 avocado

2 green onions

1/2 cup cilantro

1 15 ounce can black beans, drained and rinsed

Tortilla chips for garnishing (optional)

*Just a heads up on timing: this dressing calls for you to soak the cashews for 1 to 2 hours.

Directions:

Chop red bell pepper, radishes, cilantro, romaine, kale, green onion, and spinach. (I like chopping spinach because it reduces the volume a bit.)

In large mixing bowl, toss together the chopped veggies, black beans, and dressing.

Garnish with chopped avocado and crumbled tortilla chips if you like.