Prep Time 20 minutes
It's the new year and it's time to get those resolutions in gear. One of the most popular resolutions made when the year begins is eating more vegetables. By seasoning with flavorful spices and citrus juices, you can turn a colorful salad into a satisfying meatless meal. Similar to fish ceviche, this delicious salad is spicy, tangy and crunchy. My favorite way to enjoy it is on top of baked tostadas or wrapped inside a warm corn tortilla in a taco. Omit the diced Serrano chili for a mild version your kids will love.
by Ericka Sanchez
What you'll need
- 4 cups spinach, rinsed
- 1 large tomato, chopped
- 2 cups cauliflower florets, chopped
- 1 cup cucumber, chopped
- 1 large mango, chopped
- 1/2 onion, chopped
- 5 cilantro sprigs, chopped
- 2 limes, juiced
- 1 large Serrano chili, finely diced
- salt and pepper to taste
- 4 tostadas
How to make it
- In a medium bowl, toss all vegetables, mango, cilantro, lime juice, salt and pepper until well combined.
- Refrigerate for half an hour.
- To serve, scoop 3-4 tablespoons onto tostadas and serve.
