asparagus, avocado, Body Ecology Diet, cilantro, corn, gluten free, guacamole, mexican, red pepper, squash, vegan, Wisconsin
Yet another terrific day in the Northwoods! Boating, sunshine and fresh air — all things that do a body good! And on such a special day: Memorial Day!
Do you ever have one of those nights where you build an entire meal around one ingredient? Well, that happened tonight. I had one gorgeous avocado that was at the perfect ripeness…tomorrow, it would be a goner. It needed to be used tonight. Enter: the Mexican Fiesta Salad!
This salad is gluten free, vegan, and Body Ecology Diet friendly! And SO completely chuck full of flavor and textures! In fact, it can hardly be called a salad — it doesn’t do it justice! I mean come on — we’ve got kabocha squash, asparagus and guacamole going on here people!!
So here’s what you need for the salad of the century:
1 kabocha squash, cut in wedges and roasted
1 tsp cumin, 1/2 tsp chili powder, 1/4 tsp paprika (to cook your squash)
1 red bell pepper, diced
2 ears of corn, boiled and kernels sliced off
5 stalks of asparagus, cut into 1/2 inch pieces and steamed for 3 minutes
1/4 red onion, finely minced
4 green onions, sliced
1 clove of garlic, grated
3 Tbsp cilantro, chopped
juice of 1 1/2 limes
1 tsp EVOO
Preheat your oven to 500 degrees. Take your kabocha squash and cut it *carefully* into 2 inch wedges. Place each wedge cut-side-down on an olive-oil-sprayed baking sheet. Spray the squash with olive oil and sprinkle with salt and pepper. Bake for about 25 minutes, flipping half way though. While you’re roasting your squash, bring a large pot of water to a boil and add your corn. Allow it to return to a boil, covered for about 5 minutes, and then turn the heat off, but leave the lid on. Let it sit for 5 more minutes. Then, take the ears out, run them under cold water and dry. Then, carefully cut off the kernels. Place them in a big bowl. Prepare the rest of your veggies and also add them to the big bowl. Toss with the dressing, cilantro, and lots of salt and pepper.
When your squash comes out of the oven and cools for a bit, cut the flesh away from the rind. Dice it up into bite sized pieces. Then, add it to an olive-oil-sprayed frying pan in a single layer. Sprinkle with salt, pepper, and your spices. Flip the squash after about 5 minutes on medium. Let cook for about 3-4 minutes more, and then take off the heat to cool. Once cooled, *gently* stir it in with the rest of the veggies. Scoop your Mexican Fiesta Salad onto a plate, top with guacamole and green onion tops, and enjoy!
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.
With this outrageous salad, I served baked cod. Lobsta Bakes‘ cod is so wonderful. Not only is it succulently sweet and flakey, but it is wild, ocean-caught, antibiotic-free, and amazing! I baked it at 400 degrees for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Yum!
This meal was incredible. Hands down. We’re talking…lick your plate, slap your knee delicious. The flavors, textures and colors made this salad a true Fiesta! First, the flavors just exploded in your mouth! Smokey and spicy cumin and chili powder combined wonderfully with the sweet peppers and corn, lemony asparagus, and fresh onions. The lime juice was refreshing and bright, complimented beautifully by the fresh cilantro and subtle garlic undertone.
Next, the textures! The textures are what made this salad so interesting! Every bite was different! The raw peppers were super crunchy, while the squash was soft and creamy. The corn *popped* in your mouth, while the asparagus offered a nice crispy bite. All this was perfectly accented by the rich, creamy, and luxurious guacamole! Yum!!!
And finally, the colors!! The plate was so pretty!! A beautiful rainbow! Red peppers, orange squash, yellow corn, dark green asparagus and cilantro, bright green guacamole, and purple onions!! It looked like a mound of confetti!! Delicious, crunchy, refreshing, Mexican confetti!
Memorial Day is such an important day. Thank you to all the men and women who selflessly risk their lives so that we can enjoy Freedom. Thank you to the families who miss their loved ones every day — you’ve sacrificed a lot too. Know that you’re in our thoughts and prayers. Thank you.
This recipe is featured on Simply Sugar & Gluten Free & Allergies and Celiac & Tessa the Domestic Diva, Wellness Weekends & Tastetastic Thursday! It will be featured on Go Ahead Honey, It’s Gluten Free: Seasonal Salads!
Oof, this sounds incredible. mexican flavors always taste so fresh to me. I love kabocha but it’s been a while since I’ve had it. I bet it’s great with avo; asparagus I would never have thought of though. What a melding of seasons.
And, yes, avocado is the one food I plan meals around – they really are hit or miss and one day makes a big difference so I’ll go out of my way to eat it or not, for sure. Nothing as interesting as this though!
Thank you!! The weather up here in Northern Wisconsin is always about 2 months behind where I live in Cincinnati. It’s verrry early spring here! So the organic market we go to had kabocha squash that was super late in the season, the asparagus was in season, and the corn was very early in the season! My dad thought I should call this the “Salad of all Seasons” hah. I’m glad you stopped by!! :)
YES! What an amazing sounding salad! I know exactly what you mean by planning a meal around the avocado. I even buy my avocados so they’ll ripen at different times so I don’t waste any of it!
Anyway, this salad sounds so amazing. I love Mexican inspired meals and a salad is a perfect way to welcome the summer. Especially with corn in it! Thanks for the recipe and that guac sounds delicious!
Thanks Sarah! That’s a great idea about buying the avocados at different times — I’ll definitely have to start doing that from now on! Brilliant! And me too! i love Mexican meals — the flavors are always so fresh and delicious…and guac makes the world go ’round:) Have a great Tuesday!
mary collar said:
Caralyn. I must sound like a broken record when I say…”This was your best meal ever”….because I always say that and then you go ahead and outdo yourself again the following day. However, this one really was outrageously good. Here’s what I liked: 1) the flavor was incredibly fresh and uniquely original 2) the textures were complimentary and interesting…softly tender to just picked crunchy fresh, 3) the colors…it was so pretty! I’ve never had anything like this. Such a creative, delicious, not to mention nutritious effort.
This one is a big time winner. Thank you for always working so hard to delight us. I appreciate you!
thanks mom:) it’s always so fun to watch your reaction when you take your first bite. I’m really enjoying being up here with you. You’re becoming quite the fisher-woman…i’m impressed:) love you
Megan Pacitti said:
Looks like you are having a blast!!!!! Just wanted to say hi! The pictures of your creations are fabulous! Gretchen
Thank you Mrs. Pacitii! Yes, we definitely are having a great time! My mom is turning into quite the fishermen! She caught 4 fish yesterday!! I hope you’re beating the heat in Cinci!! Thanks for stopping by my blog:)
Mary Hudak-Collins said:
This is the first time I am growing Cilantro so I’m going to give it a try. Thanks for sharing! If you are interested, I would love to have you share it on my recipe linky that is open each week from Sunday 7pm until midnight on Wed. ☺
Thank you Mary! How exciting that you’re growing cilantro! yum! I’d definitely love to post on your recipe linky:) I’ll do that right now! Thanks for stopping by my blog!
Mary Hudak-Collins said:
So happy to see your link over there this morning ☺ I appreciate you sharing your recipe. Feel free to join in any week! I’m glad that I came across your site, and will continue to follow. Have a great day!
Thank you Mary! The link party is such a great way to get to know other bloggers and see other tasty creations! I appreciate you stopping by! You too! Happy Wednesday:)
this looks so good! I love avocados. I have two I need to use up tonite!
Thank you Hollie! me too! They’re so creamy and fantastic! Thanks for stopping by!
This looks so yummy – I’m such a sucker for anything with Mexican flavors and can’t wait to give this a try. It’s so beautiful and healthy! I sure hope I can find the squash – if not do you think butternut or acorn would work? I’m so glad I stumbled over here from Slightly Indulgent Tuesday!
Thanks Wendy! Absolutely! I think both acorn or butternut would work beautifully! I find that the spicy smokiness of the cumin and chili powder pairs wonderfully with the slight sweet quality of squash! And the creamy texture is a great addition! I’m glad you did too!! Thanks for stopping by:)
Yum! There are so many of my favorite ingredients in this salad! I also enjoyed your previous post on the pesto potatoes – now I just need my basil to grow, and I’ll make it.
Thanks Ingrid! You’re growing basil! that’s awesome — my thumbs are definitely not green! I wish!! Thanks for stopping by my blog:)
i hear you about the avocado.. it always goes from i am just about right right now, too you will have to throw half or all of me away tomorrow! love that salad.. all the fresh guac, bell pepper, cilantro.. mmm.mm!
I know!! They’re a demanding veggie:) haha….Thank you!! and Thanks for stopping by my blog!
This salad could not look anymore delicious! BEAUTIFUL!
thank you jennifer! it was fun to make AND eat! thanks for stopping by!
Oh I want some, esp. some of that killer guac.
thank you shaheen! guacamole is probably in my top 3 of favorite foods:) thanks for stopping by my blog!
Bianca- Vegan Crunk said:
I could REALLY go for some guacamole and fresh corn right now!
I hear ya there! Guacamole is one of my top 3 favorite foods! Thanks for stopping by my blog!!
Char @ www.charskitchen.ca said:
oh my gosh. the chunks of corn, the guacamole…this looks amazing! I lovelovelove Mexican food!
Thanks Char! Me too! Mexican food is so fresh and flavorful! Yum! Thanks for stopping by my blog!
I love Mexican food and salads, so this dish is right up my alley. Looks gorgeous and is making me very hungry.
Thank you! I love Mexican food too! So fresh tasting and busting with flavor! Thanks for stopping by my blog!
TRUDY A COLLAR said:
You would have had two avocados if I hadn’t used one the day before. This salad believe it or not looks better than my garbage salad!! lol….. Cool cold day back at home, so glad you could get out on the water yesterday!! Sun is good for the soul.
Thanks Trudy! Yeah, but it was an avocado well used:) I don’t know….your garbage salad looked pretty outrageous! Yeah we hit a nice window on the lake! It was so good seeing you this past weekend. I already can’t wait for the Fourth! Love you:)
TRUDY A COLLAR said:
Looks absolutely delicious…I’ll definitely try it one day soon!
Thank you Cat! I hope you do! It was yummo:) Thanks for stopping by my blog!
Yummy, this looks so good! I love how you have lots of substantial and satisfying ingredients in there :) I’m hosting a weekly carnival over summer specifically for salads of all types, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
I hope to see you there:)
Thank you Debbie! What a great carnival idea! That’s perfect for summer! I will be sure to link up on Sunday. Thanks for stopping by!
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This looks amazing! I’m just starting on the BED, and I saw your link on Simply Sugar and Gluten Free. Thanks so much for sharing!
Thank you Christa! Best of luck as you begin your BED journey! I know it’s tough right now, but it gets easier:) I’m glad you stopped by!
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Naomi Devlin said:
Arriva, arriva! That salad makes me want to throw on my sombrero and toss down a tequila! Lovely colours. x x x
haha Thank you Naomi! Sounds like a plan to me! I’ll bring the limes ;) Thanks for stopping by!