During my knife skills class, we made some simple roasted chicken thighs to use for a taco filling, we made 3 different kinds of salsas and guacamole, and we made a surprising side dish; a farmer's market salad, using only ingredients that had come in our chef's weekly CSA box. Having grown up a beans and rice with tacos gal, a side salad, one so far removed from Mexican fare, was quite the departure for me, but a good one nonetheless to offset all the fried chips & dip, and stuffed to the brim corn tortillas. This type of salad is not necessarily some new invention, and exists only on the premise that you use what you have, not what you go out and buy. Thus, your ingredients for this salad are forever in rotation and changing, especially with the seasons. Since we shot this salad 2 months ago when tomatoes were still ripe and juicy, I'd probably now skip the tomatoes and use avocados or roasted squash of some sort. Your types of lettuce may change as well. The idea is flexibility

Share: