Category: Appetizers, Banting Recipes, Dinner, Dinner, Dressing, Healthy Recipes, Immune System Boost Recipe, Life Style Recipes, Light Dinners, Lunch, Lunch, Recipes, Salads, Summer Recipes, Vegan Recipes, Vegetarian
Cuisine: African, Italian/USA, Mediterranean, Mexican Food, South African
Cooking Method: No Cooking, Stove Top
Yields:
8 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
5 Mins
Total Time:
10 Mins
A unique green salad served with a Coffee Vinaigrette.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Combine Onions, Tomatillos Green Tomato), Nopales, Garlic, Cheese, and ⅓ cup Olive Oil in a large resealable plastic bag season with Salt & Pepper. Seal bag pressing out air and toss to coat. Let sit at least 1 hour.
- 2. Whisk Vinegar, Honey, and Espresso in a medium bowl until Honey and Espresso are dissolved. Gradually add remaining ⅓ cup Olive Oil, whisking constantly. Season with salt and pepper; set aside.
- 3. Prepare grill for medium-high heat lightly oil grates. (Or, heat a grill pan over medium-high.) Remove Onions, Tomatillos, and Nopales from marinade grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool.
- 4. Remove Cheese from marinade and grill turning often, until browned on all sides, 8−10 minutes, let cool.
- 5. Cut Vegetables into bite-size pieces coarsely chop cheese.
- 6. Arrange greens on a platter. Season with Salt & Pepper and drizzle with half of Vinaigrette. Top with Cucumber, Herbs, and grilled Vegetables and Cheese drizzle with remaining Vinaigrette.
- 7. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
