30 min
0 min
6 (appetizer portions)

Baby Green Salad with Seared Panela and Avocado Vinaigrette


  • 1 package (10 oz.) Cacique® Panela – cut in half and slice into ¼” rectangles

  • 6 cups field greens

  • ¼ cup red onion, sliced

  • ¼ cup tomato, chopped

  • ¼ cup radishes, chopped

  • ¼ cup avocado, chopped

Vinaigrette Dressing:

  • 3 tablespoons Cacique ® Crema Salvadoreña

  • 1 clove garlic, chopped

  • 3 tablespoons fresh lime juice

  • 1 jalapeno, seeded and chopped

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper to taste

  • 2 large avocados, cut into chunks

Preparation Method
Toss greens with onion, tomato, radish, ¼ cup avocado, and separate onto 6 plates. Heat medium-sized skillet over medium-high heat. Spray with non-stick spray. Gently add cheese slices and sear on both sides until browned (30-45 seconds on each side). Drain on paper towel.

In blender or food processor, mix large avocados, Crema Salvadorena, garlic, lime, jalapeno and extra virgin olive oil on medium speed for 1 minute, season to taste and refrigerate for 15 minutes. Place 3 or 4 slices of seared Panela on bed of greens and drizzle with vinaigrette.
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