I feel like I owe you all an apology. You see, I’ve had this recipe sitting in my drafts for a while now (at least a month). Since I first made this salad, I’ve enjoyed it more times than I can remember….five times in the first week alone.
I’ve even brought it on hikes!
This deliciously flavorful salad is a copycat of a salad served at our favorite Mexican restaurant here in Durango: Gazpachos.
Gazpachos has a surprising amount of already vegan dishes on the menu and even more can be modified with a simple “hold the cheese, please.” Also, if you go there with our friend Garrett you get the royal treatment because he knows EVERONE in this town and apparently they all love to give him free stuff.
The Santa Fe and New Mexico Salads are my favorites. When you are in the mood for a BIG ASS SALAD, Gazpachos is the place to be. It doesn’t hurt that it’s off of the main street and therefore not as big of a tourist attraction as many of the other restaurants (although it should be, but here’s to hoping it remains Durango’s best kept secret).
Santa Fe Summer Salad
- 2 handfuls of spinach
- 1 head of romaine, roughly chopped
- Handful of cilantro, roughly chopped
- 1/2 bell pepper, sliced (I used mini peppers)
- 1/4 red onion, sliced
- 1/2 tomato, diced
- 1/2 avocado, sliced
- Black Bean Salsa (recipe below)
- Cumin Vinaigrette (recipe below)
For the black bean salsa:
Combine 1 cup black beans, 1/4 cup corn, 2 tbsp. chopped red onion, juice of one lime, and desired amount of jalapenos. Sprinkle with garlic powder, stir, and set aside.
For the vinaigrette:
Mix 2 tbsp. each of EVOO and apple cider vinegar (or vinegar of choice) with 1/2 tsp. cumin and a shake each of garlic powder, paprika, and chili powder.
For the Salad:
Assemble salad with desired veggies. Top with black bean salsa and the cumin vinaigrette dressing. Serve with corn chips, if desired.
Just looking at this picture makes me crave one…I think I have all of the ingredients at home too!
What is your favorite restaurant salad?? I’m always up for ideas.