In the last post I tackled the question “Does Eating Lots of Salads = Being a Healthy Eater?” The answer is “Of course!” but only IF you weave a lot of diversity into into your salads. That’s why the next post shared “3 Diet Diversity Salads.”

Summer bounty from my garden

Since then, I’ve continued making lots of diversity salads since lettuce is one thing that is doing really well in my garden with this year’s cold spring. I also realized that since summer’s start, my food life has been pretty basic: salads, stir-fries and skillets. And you know what? That is A-OK for me — and for you, too!

Summer has so many fun outdoor things to offer, so don’t feel badly if cooking takes a back seat. Meals don’t need to be fancy—as long as you meet five guidelines in The Simple Prescription for Good Eating.

With that said, here’s a simple Mexican Salad I’ve madeseveral times. As with most salads, you can swap out ingredients and make use up what you have, what you like and what adds diversity to your diet.

Build Your Own Mexican Salad

The Base

• Red Lettuce (or another dark green lettuce)

Veggies

• Snap Peas or Asparagus (both are in season now), raw, roasted or steamed, then sliced on the diagonal to about 1/2″
• Carrots, shredded
• Red Cabbage, sliced very thinly
• Jicama, grated
• Cucumber, sliced into small pieces
• Avocado, diced

Starch Options

• Brown Rice
• Corn Chips, crushed
• New Potatoes, steamed and cubed

Protein Options

• Pinto or Red Beans
• Chicken or Pork, diced or shredded
• Hamburger
• Turkey Bacon, diced to 1/2″

Accessory Options

• Cilantro, chopped
• Spicy Pumpkin Seeds or Walnuts, chopped
• Jalapeno Peppers, diced (very optional)
• Cheddar or Monterrey Jack Cheese, finely shredded

Mexican Sauce or Dressing

The key to a memorable and really satisfying salad lies in the dressing as much as the salad ingredients. Double this flavorful blend (it will last a week or two in the frig), then use in skillets, egg scrambles or casseroles, or modify for use as a salad dressing. Of course feel free to use a ready-made dressing if pressed for time.

• ¼ cup. freshly squeezed lime juice
• 1 Tbsp. dried leaf oregano, preferably Mexican oregano**
• 1 Tbsp. ground cumin, toasted if desired
• 1 Tbsp. mild chili powder**
• ½ tsp. sea salt
• 1 Tbsp. olive oil
• 1-2 tsp. ground, dried Pasilla Negro chiles (for extra, mild heat, if desired)**
• ¼ to ½ cup broth, depending on whether a thinner or thicker sauce is required