Cashmere Apron

vegetarian mexican salad boats

Finally a salad that doesn’t have cheese in it!

1 bunch of romaine hearts, rinsed and drained
1 sweet potato, finely diced
1 Tb ground cumin
1 Tb chili powder
1 (14.5 ounce) can black beans, rinsed and drained
3 ears of fresh corn, grilled and taken off of the cob
4 radishes, thinly sliced
10 cherry tomatoes, quartered
1/2 cup fresh cilantro, rough chop
1 lime
5 Tb olive oil, divided
coarse salt and freshly ground pepper
1 avocado, seeded and diced

Heat 2 Tb olive oil in a medium skillet over medium high heat. Add the sweet potatoes, cumin, chili powder and a pinch of salt and freshly ground pepper. Sauté for about 10 minutes or until the potatoes are browned and cooked through. Remove from heat.

In a small bowl, whisk together the remaining 3 Tb olive oil, juice of the lime, cilantro and another pinch of salt and pepper.

In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes, and toss well. Pour in the dressing and toss again.

Spoon mixture into each lettuce boat and top with diced avocado and more cilantro, if desired.

Recipe courtesy of


  1. Made the Vegetarian Mexican Salad Boats last evening…wow! Just the right blend of spices and so beautiful to serve. Can’t wait to share with my vegetarian friends. You go girls!

    • Nina, we are so happy that you liked them. It is nice to occasionally eat a salad that doesn’t have cheese or a protein in it. We loved the incorporation of the sweet potato.

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