Mexican Spinach Salad

Name: Mexican Spinach Salad (Ensalada de Espinaca Mexicana)
Cuisine: Mexican
Ingredients: ⅔ cup (165 g) low-fat plain yogurt; ⅓ cup (15 g) chopped cilantro; 1 serrano chile, stemmed, seeded, and chopped; 1 garlic clove, chopped; ¼ teaspoon salt; 10 ounces (285 g) fresh baby spinach; ½ small jicama, peeled and julienned; ½ small jicama, peeled and julienned; 12 cherry tomatoes, halved; 2 ounces (55 g) reduced-fat Monterey Jack, grated (½ cup); 4 scallions, thinly sliced

Ensalada de Espinaca Mexicana

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Spinach is an excellent source of vitamin A. In this salad, it’s combined with jicama for added crunch. You can also add grated carrots and avocado for an even more nutritious option.

Ingredients

Yogurt-Cilantro Dressing

⅔ cup (165 g) low-fat plain yogurt
⅓ cup (15

Americas
Mexico
Vegetarian
Gluten-free

Method

To make the dressing, place all the ingredients in a blender or food processor and blend for 45 to 60 seconds, until combined.
To assemble the salad, gently toss together the spinach, jicama, tomatoes, cheese, and scallions in a large bowl. Serve with the dressing on the side.