by KMIR6 Palm Springs
Native Foods Cafe
Featured this week on KMIR6 Palm Springs for the food segment entitled One Minute Meals. Check out Native Foods Cafe in Palm Springs!
ONE MINUTE MEALS:
Native Foods - "Ensalada Azteca"
We've come a long way from the "secretary's lunch" of the 1980s, consisting of a lettuce salad and a container of yogurt. With the addition of a grain, pumpkin seeds, and currants, this salad is a complete, hearty, and satisfying meal.
The Mecca Azteca Salad (otherwise known as the Ensalada Azteca on the Native Foods Cafe menu) using deglet noor dates was among the nine finalists of more than one hundred entries in the 2002 Date Chef Competition at the Lodge in Rancho Mirage, California,
sponsored by the California Date Board.
The Mecca Azteca from The Native Foods Restaurant Cookbook
1 cup chopped tomato
1 cup peeled and chopped cucumber
1 cup chopped jicama
1 cup chopped avocado
2 cup chopped red onion
2 Tbsp lemon juice
2 tsp sea salt
2 cups mixed salad greens
4 cups cooked.quinoa, cooled
1 cup Mango Lime Vinaigrette
2 cup fresh cilantro leaves
4 Tbsp roasted pumpkin seeds
4 Tbsp currants, raisins, or chopped dates
4 slices fresh mango
1 tsp chipotle powder or cayenne pepper (optional)
In a bowl, combine tomato, cucumber, jicama, avocado, and red onion. Toss with lemon juice and sea salt. Divide salad greens on four plates or bowls. Top each with I cup of cooked quinoa. On each serving, drizzle quinoa with about 2 tablespoons of the Mango Lime Vinaigrette. On each serving, place one-quarter of the tomato mixture on top of the quinoa. Drizzle a bit more Mango Lime Vinaigrette on top of the tomato mixture on each serving. Garnish each serving with cilantro leaves, pumpkin seeds, currants, fresh mango slice, and chipotle powder.
1 cup chopped fresh or frozen mango
1/2 cups safflower or sunflower oil
1/4 cup maple syrup
1/4 cup lime juice
1 Tbsp rice vinegar
1/2 tsp sea salt
1/2 tsp grated fresh ginger
This dressing is thick, so you may need to drizzle it on salads using a spoon. Place all ingredients in a blender and puree. When I use frozen mango, I sometimes put it in frozen, since blending defrosts it. Alternatively you may defrost the mango first. Substitute tangerine juice for lime juice, and call it Mango Tango Vinaigrette. Check out the Mecca Azteca Salad (page 167), which uses this dressing, and see why it's one of our most requested specials.