Prep time: 50 minutes
Cook time: 5 minutes
Jill’s note: This salad is a take on one of our favorite menu items at one of our favorite restaurants in DC, Oyamel. The food there is amazing, and we’re (ok, I’m) obsessed with the margaritas. The first time we tried this dish, I was skeptical. Why order a salad when you can eat more tacos? But we were both blown away by the combination of ingredients. My mom, of course, immediately said “I’d like to try and make this.” So, we did.
For pickled onions:
½ red onion, thinly sliced
2 oz white wine vinegar
2 tbsp sugar
1 small serrano chili, seeded and diced
15 oz can of small whole beets, chopped
1 avocado—peeled, pitted, and chopped
3 tomatillos, peeled and chopped
¾ cup jicama, diced
2 tbsp orange zest
⅓ cup fresh orange juice
1 tbsp olive oil
½ tsp balsamic vinegar
½ tsp honey
In a saucepan, bring the white wine vinegar, sugar, and chili to a boil. Stir until the sugar is dissolved. Place the onions in a bowl, and pour the liquid over them. Put the bowl in an ice bath to cool. Cover, and refrigerate for 30 minutes. Drain the liquid, and set the onions aside until ready to use.
Place the salad ingredients and pickled onions in a bowl. In a separate bowl, whisk the dressing ingredients together. Strain the dressing, and drizzle over the salad.