Name: San Isidro Salad: A Delicious and Authentic Filipino Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup queso fresco, crumbled; 1/4 cup Kalamata olives, pitted and halved; 1 avocado, diced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lime juice; 1 teaspoon dried oregano; Salt and pepper to taste

San Isidro Salad: a vibrant celebration of fresh, local ingredients that dances on your palate! Have you ever tasted a salad that truly embodies the spirit of a place? This isn't just a salad; it's a culinary journey to the heart of the Philippines, specifically the agricultural heartland where the feast of San Isidro Labrador is celebrated with bountiful harvests and unwavering faith.

The San Isidro Festival, a vibrant tapestry of colors and traditions, honors the patron saint of farmers. What better way to pay homage to the land than with a dish that showcases its very best? This San Isidro Salad is more than just a collection of vegetables; it's a symbol of gratitude, community, and the simple pleasures of life. Imagine crisp greens, juicy tomatoes bursting with flavor, the subtle sweetness of mangoes, and the satisfying crunch of toasted nuts, all brought together by a light, tangy dressing.

People adore this salad for its refreshing taste, its delightful mix of textures, and its inherent healthiness. It's a dish that feels both indulgent and virtuous, perfect for a light lunch, a vibrant side dish at a barbecue, or even a stunning centerpiece for a festive gathering. Plus, it's incredibly easy to prepare, making it a winner for busy weeknights or impromptu get-togethers. So, are you ready to bring a taste of the Philippines to your table? Let's dive into this delicious and culturally rich recipe!

Ingredients:

1 large head of romaine lettuce, washed and chopped
1 cup cooked and shredded chicken breast
1 cup cooked and crumbled bacon
1 cup diced avocado
1 cup crumbled queso fresco
1/2 cup chopped red onion
1/2 cup chopped tomatoes
1/4 cup chopped cilantro
1/4 cup pepitas (pumpkin seeds)
1/4 cup crumbled tortilla chips (optional)

Dressing Ingredients:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste

Instructions:

Alright, let's get started on this amazing San Isidro Salad! It's packed with flavor and texture, and it's super easy to put together. I promise, you'll love it!

Preparing the Ingredients:

Prepare the Lettuce: First things first, let's get that romaine lettuce ready. Make sure you wash it really well to get rid of any dirt or grit. I like to use a salad spinner to dry it thoroughly after washing. Chop the lettuce into bite-sized pieces and set it aside in a large bowl.
Cook and Shred the Chicken: If you don't already have cooked chicken, you'll need to cook some. You can bake it, grill it, or even poach it. I often use leftover rotisserie chicken to save time. Once the chicken is cooked, let it cool slightly and then shred it with two forks. Add the shredded chicken to the bowl with the lettuce.
Cook and Crumble the Bacon: Who doesn't love bacon? Cook the bacon until it's nice and crispy. You can cook it in a skillet, in the oven, or even in the microwave. Once it's cooked, let it cool slightly and then crumble it into small pieces. Add the crumbled bacon to the bowl.
Dice the Avocado: Carefully cut the avocado in half, remove the pit, and then dice the flesh into small cubes. I like to drizzle a little lime juice over the avocado to prevent it from browning. Add the diced avocado to the bowl.
Crumble the Queso Fresco: Queso fresco adds a lovely creamy and slightly salty flavor to the salad. Crumble the cheese into small pieces and add it to the bowl.
Chop the Red Onion: Finely chop the red onion. If you find red onion too strong, you can soak it in cold water for about 10 minutes to mellow out the flavor. Add the chopped red onion to the bowl.
Chop the Tomatoes: Dice the tomatoes into small pieces. I prefer to use Roma tomatoes because they have a good balance of sweetness and acidity. Add the diced tomatoes to the bowl.
Chop the Cilantro: Chop the cilantro finely. Cilantro adds a fresh and vibrant flavor to the salad. If you're not a fan of cilantro, you can substitute it with parsley. Add the chopped cilantro to the bowl.
Prepare the Pepitas and Tortilla Chips (Optional): If you're using tortilla chips, crumble them into small pieces. Pepitas are already ready to go! Set these aside for topping the salad just before serving.

Making the Dressing:

Combine the Ingredients: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, minced garlic, chili powder, and cumin.
Season to Taste: Add salt and pepper to taste. I recommend starting with a small amount and then adding more as needed.
Adjust Consistency (Optional): If the dressing is too thick, you can add a little bit of water or lime juice to thin it out. If it's too thin, you can add a little more mayonnaise or sour cream.
Taste and Adjust: Give the dressing a taste and adjust the seasonings as needed. You might want to add a little more lime juice for tanginess, or a little more chili powder for heat.

Assembling the Salad:

Combine the Salad Ingredients: Gently toss together the lettuce, chicken, bacon, avocado, queso fresco, red onion, tomatoes, and cilantro in the large bowl. Be careful not to overmix, as the avocado can get mushy.
Add the Dressing: Pour the dressing over the salad and toss gently to coat. Again, be careful not to overmix. I usually start with about half of the dressing and then add more as needed. You don't want the salad to be swimming in dressing.
Garnish and Serve: Sprinkle the pepitas and crumbled tortilla chips (if using) over the salad. Serve immediately.

Tips and Variations:

Make it Vegetarian: To make this salad vegetarian, simply omit the chicken and bacon. You can add black beans or chickpeas for extra protein.
Add Some Heat: If you like a little spice, you can add a pinch of cayenne pepper to the dressing or use a spicier chili powder. You could also add some diced jalapeño to the salad.
Use Different Cheese: If you don't have queso fresco, you can substitute it with Monterey Jack cheese, cheddar cheese, or even feta cheese.
Add Corn: Grilled corn kernels add a touch of sweetness and texture to the salad.
Make it Ahead: You can prepare the salad ingredients ahead of time and store them separately in the refrigerator. Then, when you're ready to serve, simply toss everything together with the dressing. However, I recommend adding the avocado just before serving to prevent it from browning.
Grilled Chicken Variation: For a smoky flavor, grill the chicken breast before shredding it. Marinate the chicken in lime juice, garlic, and chili powder for extra flavor.
Spice up the dressing: Add a tablespoon of chopped chipotle peppers in adobo sauce to the dressing for a smoky and spicy kick.
Add Mango: Diced mango adds a sweet and tropical twist to the salad. It pairs well with the other flavors and textures.
Use a different lettuce: While romaine is classic, you can also use butter lettuce or mixed greens for a different texture and flavor profile.
Make it a bowl: Serve the salad over a bed of quinoa or brown rice for a heartier and more filling meal.

Enjoy your delicious and vibrant San Isidro Salad! I hope you love it as much as I do!

Conclusion:

So, there you have it! The San Isidro Salad – a vibrant celebration of fresh flavors and textures that's guaranteed to brighten up any meal. I truly believe this recipe is a must-try, and not just because I'm telling you so! It's the perfect balance of sweet, savory, and tangy, all working together in perfect harmony. The crisp vegetables, the creamy cheese, and that zesty dressing… honestly, what's not to love?

Why is this salad a must-try? Because it's incredibly versatile! It's fantastic as a light lunch, a refreshing side dish at a barbecue, or even a starter for a more formal dinner. Plus, it's packed with nutrients, making it a healthy and delicious choice. It's also incredibly easy to customize to your own tastes and preferences. Don't like a particular vegetable? Swap it out! Want to add a little protein? Grilled chicken or shrimp would be amazing additions.

Speaking of variations, let's talk serving suggestions and ways to make this salad your own. For a heartier meal, consider adding some cooked quinoa or farro. This will add a boost of protein and fiber, making it a more satisfying and filling dish. If you're looking for a vegetarian option, you can easily omit the meat (if you've added any) and still have a delicious and complete meal. For a vegan version, simply substitute the cheese with a plant-based alternative and ensure your dressing is also vegan-friendly.

Serving Suggestions:

Serve chilled for the best flavor and texture.
Garnish with fresh herbs like parsley or cilantro for an extra pop of freshness.
Pair with grilled chicken, fish, or tofu for a complete meal.
Serve as a side dish at your next potluck or barbecue.
Pack it for lunch – it travels well!

Variations to Explore:

Add grilled corn for a smoky sweetness.
Include some toasted nuts or seeds for added crunch.
Experiment with different types of cheese, such as feta or goat cheese.
Spice it up with a pinch of red pepper flakes.
Try different types of vinegar in the dressing, such as balsamic or apple cider vinegar.

I've poured my heart into perfecting this San Isidro Salad recipe, and I'm so excited for you to try it. I truly believe it will become a staple in your kitchen, just like it has in mine. It's the kind of dish that you can whip up in minutes, using ingredients you probably already have on hand. And the best part? It's always a crowd-pleaser!

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I'm confident that you'll love this salad as much as I do. And when you do, please, please, please share your experience with me! I'd love to hear what you think, what variations you tried, and how you made it your own. You can leave a comment below, tag me on social media, or even send me an email. I can't wait to see your creations!

Happy cooking, and enjoy every delicious bite!