Earthly Vegetable Salad with Strawberry Vinaigrette

(4-6 servings / Prep. time: 35 mins)


1 bottle (7 oz) El Mexicano® Strawberry Drinkable Yogurt

4 Medium parsnips, peeled and each cut into 1/2” dices

2 Large beets, peeled and each cut into 1/2” dices

2 cups Kale, shredded

1 Medium orange

1/2 Ripe avocado, peeled and pitted

1/4 cup El Mexicano® Queso Fresco Casero®, crumbled

2 tbsp. Pine nuts

2 tbsp. + 2 tbsp Extra virgin olive oil

1 1/2 tsps. Fresh lime juice

1 tbsp. Water

1/4 tsps. Sea salt

Preparation Method

1. Preheat oven to 325°F. In small bowl, toss parsnips with 1 1/2 teaspoons oil. In separate small bowl, toss beets with 1 1/2 teaspoons oil and a pinch of salt.

2. Line rimmed baking pan with parchment paper. Transfer parsnips to one side of pan and beets to the other side in single layer. Roast vegetables 10 to 15 minutes or just until tender; transfer to plate to cool.

3. Meanwhile, in small skillet, cook pine nuts over medium-low heat 4 to 5 minutes or until toasted and fragrant, stirring frequently; transfer to plate to cool.

4. Segment the orange by slicing off top and bottom ends to make 2 flat surfaces. Place orange, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Holding orange over small bowl, with paring knife, cut on either side of the membranes to release each segment.

5. In blender, add avocado, lime juice, water and a pinch of salt, and blend until smooth.

6. In medium bowl, whisk together yogurt and 1 tablespoon oil; reserve 1/4 cup of yogurt mixture. Add kale and vegetables to yogurt mixture in bowl and toss to combine.

7. To serve, with back of spoon, smear 1/4 of the avocado mixture onto each of 4 salad plates; evenly divide vegetable mixture over avocado mixture. Sprinkle each salad with pine nuts, Queso Casero® and orange segments. Drizzle remaining yogurt mixture and oil around salad.