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Mini Blender

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Youll see chunks of mushrooms and artichoke hearts bathed in an irresistibly tart lime vinaigrette touched by capers and thickened with dry and salty queso. Mexican salads are so eye-opening that they really help take Mexicanness out of the box that seems to equate Mexican food only with tacos. They also prove the point that tacos are exquisite and can shine on their own just like our ensaladas. Jicama, Apple And Chayote Salad With Pepita-Avocado Dressing 4 servings This salad offers three kinds of crunch: the mildly sweet, watery crunch of jicama; the tart and soft crunch of Granny Smith apple; and the silky, lemony crunch of raw chayote. All are enveloped in a velvety, creamy dressing. Once you peel and cut the jicama, apple and chayote, toss them in the dressing right away so they wont dry out and change their flavor. The salad can be refrigerated up to 12 hours in advance. Toss well before serving. cup olive oil 7 tablespoons fresh lime juice (from 3 or 4 limes) 1 clove garlic packed cup coarsely chopped cilantro leaves and upper parts of stems, plus 1 tablespoon for optional garnish 1 packed tablespoon fresh dill, coarsely chopped, plus 1 teaspoon for optional garnish Flesh of 1 large, ripe avocado, cut into chunks 1 teaspoons kosher or sea salt teaspoon freshly ground black pepper 1 teaspoon whole-grain mustard cup raw, hulled pumpkin seeds (pepitas), plus 1 tablespoon for garnish 1 pound jicama, peeled and cut into julienne (matchsticks) 1 Granny Smith apple, peeled, cored and cut into julienne 1 pound firm chayote squash, peeled and cut into julienne Combine the oil, water, lime juice, garlic, cilantro, dill, avocado, salt, pepper, mustard and pepitas in a blender; puree to form a smooth dressing. Combine the jicama, apple and chayote in a mixing bowl; add the dressing and toss until well coated. Just before serving, garnish with the remaining tablespoon of pepitas, plus the tablespoon of cilantro and teaspoon of dill, if using.

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