Wild Rice • Napa Cabbage • Tomatoes • Cucumbers • Radishes • Dried Tart Cherries • Avocado Lemon Vinaigrette
By Pillsbury United Waite House youth and chef coach José Alarcon.
La Azteca by Pillsbury United Waite House Youth
Discover new flavors from our ancestors.
Vanessa, Estefany, Ingrid and Lala of Pillsbury United Waite House were excited to gain culinary skills from Chef José Alarcon of Centro and Popol Vuh (named outstanding restaurant at the 2020 Charlie Awards). He helped them honor their shared Mexican culture by including ingredients their ancestors commonly used in dishes, plus vegetables they grow in their prolific South Minneapolis garden plots.
La Azteca
with Avocado Lemon Vinaigrette
Makes 8 (generous 1-cup) servings
Salad Ingredients
- 1 ½ cups uncooked wild rice
- 1 ½ cups thinly sliced Napa cabbage or kale
- 1 cup chopped tomato or halved cherry tomatoes
- 1 cup chopped cucumber
- 1 cup thinly sliced & quartered watermelon radish
- ½ cup dried tart cherries
- ¼ cup chopped green onions
- 8 cups mixed baby salad greens
Dressing Ingredients
- 1 cup chopped ripe avocado
- 1 cup water
- 2 Tbsp. champagne or white wine vinegar
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. honey
- ½ tsp. minced garlic
- ½ tsp. coarse salt
- ½ tsp. freshly ground pepper
Toppers
- ½ cup sliced almonds, toasted if desired
- 2 Tbsp. chia seeds
Directions
- Cook wild rice according package directions. Let cool.
- Mix wild rice and remaining salad ingredients, except greens, in a large bowl.
- To make the dressing, process all the ingredients in blender until smooth.
- Stir half of the dressing into the salad mixture; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing. Top with almonds and chia seeds.
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