Quinoa • Jicama • Cherry Tomatoes • Bell Peppers • Spicy Radishes • Dill • Chile Cilantro Lime Vinaigrette
By Pillsbury United Waite House youth and chef coach Joe Doyle
Viva Frida by Pillsbury United Youth
Art and salad come together.
Anessa, Maireni, Keilyn and Eva of Pillsbury United Waite House in South Minneapolis wanted to come up with a sister salad to their 2019 Roots top-seller… La Fresca. This year they pay homage to Frida Kahlo, a Mexican painter known for a spirited personality and her many works inspired by nature and Mexican artifacts which, they found inspirational to their future plans. Chef Joe Doyle helped the team bring their concept and culture to life. The salad’s colors and textures remind the young chefs of Frida’s painting style; the black radishes are a nod to her impressionable energy.
Viva Frida
with Chile Cilantro Lime Vinaigrette
Makes 8 (1-cup) servings
Salad Ingredients
- 1 cup uncooked multi-colored quinoa
- 1 cup halved cherry tomatoes
- 1 cup chopped red or yellow bell pepper
- 1 cup peeled and chopped jicama
- 1 cup chopped cucumber
- 1 cup sliced rainbow carrots
- ⅔ cup julienned black radish or chopped red radish
- 3 Tbsp. chopped fresh dill
- 8 cups mixed baby salad greens
Dressing Ingredients
- ¾ cup corn oil
- ¼ cup lime juice
- ½ cup packed fresh cilantro leaves
- ¼ cup packed fresh mint leaves
- 2-3 Tbsp. finely chopped serrano chile
- 2 tsp. honey
- 2 tsp. Dijon mustard
- ¼ tsp. salt
Topper
- ½ cup crumbled queso fresco
- ⅓ cup roasted, salted pepitas
Directions
- Cook quinoa according package directions. Let cool.
- Mix quinoa with 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. Garnish with cheese and pepitas.
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