Mexican Chopped Salad

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 Tablespoons freshly squeezed orange juice

3 Tablespoons raw unpasteurized apple cider vinegar

¾ teaspoon ground cumin

1 ¼ teaspoons fine grain sea salt + additional to taste

a few grinds of black pepper

1 Tablespoon raw honey

½ cup unrefined, cold-pressed extra-virgin olive oil

1 head butter or romaine lettuce, chopped, about 8 cups

2 cups chopped red cabbage

1½ cups or 1 15-ounce can cooked pinto beans, drained and rinsed

2 cups diced cucumbers (I like Persian), unpeeled, large seeds scooped out

1 pint cherry tomatoes, halved

3 small avocados or 2 large, pitted, peeled and cubed

½ cup pepitas – toasted in a dry skillet and drizzled with ½ teaspoon olive oil and a sprinkle of sea salt

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