Mexican Salad with Fritos, Goat Cheese and Cumin Vinaigrette​

July 08, 2017
A delicious Mexican summer salad with crunchy fritos and flavorful cumin vinaigrette.

We recently went on a trip to Flagstaff, Arizona and had this salad at a place downtown called Criollo. We both fell in love and I resolved to make a version of it when we got home. So here it is! The cumin vinaigrette is what makes this salad. Add some, taste and adjust to your liking. In total I used nearly a half tablespoon of cumin - I went really all out to get that strong flavor. 

---

MAKES: 4 salads

• ​4 beets, sliced
• 2 teaspoons olive oil
• Salt and pepper, to taste
• 8 cups spring salad mix
• 2 ears of corn, cooked, kernels removed
• 1/2 small red onion, thinly sliced
• 1 cup halved ​sunburst cherry tomatoes 
• 2 avocado, sliced
• 6-8 ounces goat cheese, crumbled
• Cilantro, ​chopped
  
• 1/2 cup spiced pepitas (I buy sriracha ones at my grocery)
• Fritos or other corn tortilla strips

For the cumin vinaigrette: 

• 1/2 cup extra virgin olive oil
• 2 teaspoons lemon juice
• 1-3 teaspoons cumin (taste and adjust to your liking)
• Salt and pepper, to taste

Preheat oven to 375F. Line a baking sheet with foil. Toss the beets with olive oil. Lay evenly across the baking sheet; sprinkle with salt and pepper. Roast in the oven for 15 minutes or until beets are cooked through. Remove and let cool. 

In a large bowl, combine the spring salad, corn, red onion, tomatoes, avocado, goat cheese, cilantro and cooled beets. Split between four salad bowls. Top with pepitas and Fritos. Drizzle with cumin vinaigrette. Enjoy!

---