Fiesta Ribbon Salad with creamy chipotle dressing | Print |
(4 votes, average 4.25 out of 5)


Fiesta Ribbon Salad


Makes 6 servings


  • ¼ cup extra-virgin olive oil
  • Juice of 1 large lime
  • 2 tablespoons heavy (whipping) cream
  • 1 tablespoon pureed or very finely chopped canned chipotles en adobo
  • ¾ teaspoon salt
  • 1 large seedless cucumber, ends trimmed
  • 1 large carrot, trimmed, peeled
  • 1 medium-size each, ends trimmed:  zucchini, yellow squash
  • 1 or 2 cups thinly sliced inner romaine lettuce leaves
  • 1 cup baby arugula
  • ¼ cup chopped fresh cilantro
  • ¼ cup toasted salted pepitas (pumpkinseeds)


  1. For dressing, mix oil, lime juice, cream, chipotle and salt in small jar with tight-fitting lid. Close securely and shake well. Refrigerate up to 2 days.
  2. Use a mandolin slicer to make very thin, long ribbons of cucumber, carrot, zucchini and yellow squash (they should be so thin they are almost see-through, about 1/16th of an inch). Alternatively, use a wide vegetable peeler to create thin ribbons from each vegetable.
  3. Gently mix the vegetables, romaine, and arugula together in a large salad bowl. Pile attractively onto 6 serving plates. Drizzle each with dressing. Sprinkle with cilantro and pepitas.