Curtis Stone’s Baja Salad

Yield: 6 servings
Calories: 208
Theme: Lunch
Rating:  This recipe has not been rated

Curtis Stone recommends chopping the vegetables up and storing them in the refrigerator the night before to make dinner prep quick and simple the next day. To make the process more fun for the whole family, enlist your kids to be sous chef. 


  • 3 cups coarsely torn romaine lettuce heart (from 1 head)
  • 1 1/2 cups shaved green cabbage
  • 4 radishes, cut into matchstick-size strips
  • 1 carrot, cut into matchstick-size strips
  • 1 cup cherry tomatoes, halved
  • 1 pinch kosher salt
  • pickled red onions
  • 3 tbsp toasted shelled pumpkin seeds (pepitas)
  • 2 small avocados, halved, pitted, peeled and cut into large chunks (about 2 cups)
  • 1/2 cup coarsely crumbled Cotija cheese or feta cheese
  • about 1 1/2 cups tortilla chips


1. Just before serving, in a large wide bowl or on a platter, gently toss the romaine, cabbage, radishes, carrot and tomatoes with enough Cilantro Dressing to coat. Season with salt. 


2. Drain the pickled onions and scatter them over the salad. 


3. Top with the diced avocados, Cotija, pumpkin seeds and crumbled tortilla chips. 


4. Serve immediately. 


Serves 6. 

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