California Ensalada Burritos

This meal tried to do me in. Lesson learned: mandolines are sharp! I also dropped almost 1/2 the avocado mix on the floor AND realized I'd forgotten to get baby salad greens.

But it turned out to all be worth it because man was this good. It tasted so fresh and clean.

Recipe from Vegetariantimes.com

California Ensalada Burritos

Makes 4 burritos

30 minutes or fewer

1 small red onion, thinly sliced into rings (1 cup)

¼ cup distilled white vinegar (I used white wine vinegar)

• ⅓ cup plus 2 Tbs. fresh lime juice, divided
• 1 tsp. salt
• ¼ cup cilantro leaves
• 1 clove garlic
• 2 Tbs. olive oil
• 2 small avocados, cut into large chunks (2 cups)
• 3 cups mixed baby greens (accidentally omitted)
• 1 ½ cups shredded cabbage
• 4 radishes, thinly sliced
• 1 tomato, quartered and sliced
• 1 carrot, peeled and cut into matchsticks
• 6 Tbs. toasted pepitas, optional (didn't use these)
• 4 7-inch low-fat, low-sodium tortillas, warmed

1. Stir together onion, vinegar, 1/3 cup lime juice, and salt in bowl. Cover, and chill 20 minutes, stirring occasionally.

2. Meanwhile, blend cilantro, garlic, and remaining 2 Tbs. lime juice in blender until garlic is minced. Season with salt and pepper, if desired. With blender running, slowly pour in oil until dressing is well blended.

3. Toss avocado chunks in separate bowl with 1 Tbs. dressing. Season with salt, if desired.

4. Toss baby greens, cabbage, radishes, tomato, and carrot in large bowl with remaining dressing.

5. Arrange greens mixture and pepitas (if using) in center of each tortilla, then spoon avocado chunks over top, mashing down lightly to keep from spilling out of burrito. Remove onions from marinade with fork, and divide sliced onions among tortillas. Roll up tortillas, burrito style.

I used the mandoline to slice the radishes (goodbye part of thumb!), red onions and the tomato.  It's a lot of steps but it really didn't take that long. It would be great just as a salad.