This is the copycat Cafe Rio salad dressing that just about everybody loves. How can you not? We all get nostalgic of our college days, filled with cheap first dates as freshman and Taco Tuesdays!
Prep your salmon however you like. Lemon, lime, coconut oil, plenty of spices to give the salad some pop.
Carribbean Salad with Spicy Salmon and Creamy Tomatillo Dressing
- salmon filet per person serving or buy preseasoned
- juice of one lime per salmon filet
- ½ Tablespoon coconut oil per salmon filet
- chili powder
- garlic powder
- 1 mango chopped
- ¼ red onion diced
- 2 to matoes chopped
Lime Tortilla Strips
- 4 corn tortillas
- oil spray coconut or canola
- coarse salt
- lime zest and juice
Tomatillo Cilantro Dressing
- 1 jalapeno seeds removed and pepper chopped
- 2 cloves garlic chopped
- 3 to matillos paper husks removed and chopped
- ½ bunch cilantro
- 1 lime's juice
- 1 c milk low-fat or fat-free will change the taste, but it's still good
- 1 c mayonaise low-fat or fat-free will change the taste, but it's still good
- 1 package ranch dressing mix
Creamy Tomatillo Dressing
- Blend all ingredients in blender, chill at least one hour.
- Drizzle salmon filet with lime juice, all spices, and top with coconut oil, melted. Bake as directed, or at 400 degrees for about 10 minutes, or just until it flakes easily with a fork.
- Preheat oven or toaster oven to 400 degrees. Spray both sides of tortillas with cooking spray and sprinkle with salt, pepper, lime zest, and juice of one lime.
- Use pizza cutter to cut into strips.
- Bake about 10 minutes, flipping halfway through. Watch carefully so they do not burn.
- Assemble salad with lettuce, beans, mango, onion, tomatoes, and top with tortilla strips, dressing, and cilantro.