Enjoy Tortilla Chips without Guilt!

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I received a package today from Que Pasa with three bags of chips made of organic whole grain yellow, blue and red corn, just in time to celebrate Cinco De Mayo.  There was also a bottle of yummy organic salsa that came with the chips.

I grew up in China and knew nothing about Cinco De Mayo when I was there.  As a matter of fact, I had not known about its meaning until I read about it on wikipedia today. According to wikipedia, the date is observed to commemorate the Mexican army’s unlikely victory over the French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. It is a victory celebration!

These chips are quite delicious — fresh, crunchy and salty (but not too salty).  The only negative is my tendency of consuming too much of it in one sitting. So I decided to make a salad with the chips. This way you can at least eat a lot of fresh vegetables while you indulge on your chips.  The salad turned out beautifully with such vibrant Mexican colors, flavors and texture. It was so delicious that I had two plates of it. No guilt, though. I had to use a fork (for the vegetables), a spoon (for the salsa) and my hands ( for the chips and to scoop up the salad with the chips) all at once.

The salad was made of the vegetables that I would have used to make a guac plus a few more ingredients. It doesn’t need any dressing except for the lime juice that I used to coat the avocado, salt and pepper and a little salsa from Que Pasa.

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Some of the chips arrived crushed in the mail, but perfect for sprinkling on the salad

Cinco De Mayo Salad

Ingredients:

1 cup Que Pasa tortilla chips

1 to 1 1/2 large avocado, sliced and coated with lime juice

2 cups tri-color cherry tomatoes

1 cucumber, sliced

5 to 6 radishes, thinly sliced

1 tablespoon minced red onion

fresh corn kernels from one ear of corn, cooked

1/4 cup queso fresco cheese or fresh feta cheese, crumbled (omit if vegan)

3 to 4 tablespoon Que Pasa salsa

1 stock green onion chopped

Salt & pepper to taste

1 lime, for juicing

cilantro for garnish

Preparation:

Mix all the vegetables. Lay them on tortilla chips in separate individual plates. Top with chopped green onion, minced red onion, cheese, salsa and garnish with cilantro.

Or

Mix all the vegetables. Top with chopped green onion, cheese, salsa. Sprinkle on crushed chips and garnish with chopped cilantro and salsa.

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Note:

It’s important to enjoy the salad as soon as it is mixed if you don’t like soggy chips.

Zesty Lime Lobster Corn Salad

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Somewhere in the world, perhaps in Maine or somewhere in Canada, lobsters must be in season, because Costco is selling them at a great price.  I couldn’t help getting another tray of them today.  Eating lobster twice a week seems a bit excessive, but why not?  It’s good to give yourself a treat now and then, especially on a Monday.

Zesty Lime Lobster Corn Salad

Ingredients:

4 large fresh lobster tails

4 ears of fresh corn, kernels of

1 large avocado, sliced

2 red jalapeno, seeded and finely chopped

2 tablespoon or more lime juice

1 1/2 tablespoon extra virgin olive oil

1/2 cup chopped cilantro

3/4 cup halved cherry tomatoes

Salt and pepper to taste

2 to 3 tablespoon pickled red onion (optional, see note)

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Preparation:

Boil the lobster in a large pot of boiling water for 8 minutes, or until red.  Using a pair of tongs to take the lobsters out of the pot and set aside to cool.

Cook corn in the same boiling water for 2 minutes.  Discard the water.  Using a serrated knife to cut the kernels in a large bowl.

Peel the lobster tails.  Devein and slice each in half length wise.

Mix all ingredients in a salad bowl, except for the avocado.  Add avocado and gently stir to coat.

Makes 2 large main course servings or 4 appetizer servings.

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Note: 

Pickled Onion Ingredients:

1 tablespoon kosher salt

1/4 cup red wine vinegar

1 tablespoon sugar

1/2 medium red onion, thinly sliced

Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion and remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.  Drain before using.