On-the-Border Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Salad
Author: Britni Martinelli
  • Group 1
  • Half a large jalapeno roasted in the oven until skin browns and turns crisp. Once finished roasting cut in half long ways and deseed.
  • 2 tbsp of shallots diced
  • 1 heaping cup cilantro
  • 1/2 large 75g avocado
  • 1/4 cup lime juice
  • 1 tbsp white wine vinegar
  • 1 tsp Chile Margarita Spice by Spiceologist
  • 2 tsp minced garlic
  • 1-2 tbsp avocado oil
  • 1/2 tsp honey
  • dash of sea salt & cumin
  • Group 2
  • Bed of Romaine lettuce
  • Purple or green cabbage shredded
  • Green bell pepper diced
  • Purple onion diced
  • Cherry tomatoes diced
  • Late July Multigrain Sea Salt Tortilla Chips crunched into small pieces
  • Group 3
  • 8 oz shrimp or tilapia sautéed in Spiceologist Chile Margarita seasoning use cumin, chile powder, garlic, and lime juice if you don’t have this seasoning
  • ½ cup 130g chickpeas seasoned in Chile Margarita seasoning and warmed in a skillet
  • Optional Toppings:
  • Dairy Free Cheese Shreds
  • Salsa to make it extra saucy
  1. Combine Group 1 ingredients in a blender and set aside to make your dressing
  2. Layer Group 2 ingredients on a large plate
  3. Pour half of the dressing to the plate and mix to combine
  4. Cook Group 3 in a pan over medium high heat and add to your plate
  5. Pour the rest of your dressing over the top