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April 2024 Edition

Updated: Apr 9

This Baja Salad is A taste of Spring ...

 April symbolizes a time of renewal, growth, and the awakening of nature’s vibrant energies. With that in mind, our mindset, as well as our diets change. There are less than 900 days left before Summer is here. 

While we wait for that time to pass, I urge us all to reflect on the cycles in our lives that have come to an end.

Whether that be an end to a job, a loved one, or a habit, we should keep our heads up and look to the future. -GTG

With those cycles closing out, we are inviting a wonderful beginning that can usher in the positive change we wish to have in our lives.

 Personal growth is always rewarding. What areas of your life you have grown in that you are proud of? What are some areas that may require a little more attention? 

You don't have to answer these questions out loud. Write them in a journal or, just reflect on them. Sometimes, we may feel as if we are not growing fast enough when in reality we are constantly growing and ever-changing. 

This Spring is all about eating healthy and fresh. Let's start the month off with this scrumptious Baja Salad.

Happy Eating!

Let me know how it turns out in the comments. 

Baja Salad Recipe


Cilantro dressing

  • 1/4 Cup Packed fresh cilantro

  • 1 Garlic clove

  • 2 Tablespoons fresh lime juice

  • 1 Tablespoon liquid from pickled red onion

  • 1 cup olive oil

Pickled Red Onions


  • 1/3 Cup fresh lime juice

  • 1/4 Cup distilled white vinegar

  • 10 oz. small red boiling onions (about 30), peeled and halved, or 1 red onion, thinly sliced (1 Cup)



  • 3 Cups tore romaine lettuce

  • 1 1/2 Cup very thinly sliced green cabbage

  • 4 radishes, cut into matchstick-size strips

  • 1 carrot, cut into matchstick-size strips

  • 1 Cup cherry tomatoes, halved Pickled red onions

  • 2 Small avocados, cut into large chunks (2 Cups)

  • 1/2 Cup coarsely crumbled cotija or feta cheese

  • 3 Tablespoons toasted shelled pumpkin seed (pepitas)

  • About 1 1/2 Cup tortilla chips coarsely crumbled.

Cooking Directions

  1. Make dressing; In a food processor, process cilantro, garlic, lime juice, and pickled onion liquid until garlic is minced and cilantro is finely chopped.

  2. With the machine running, slowly pour in oil until the dressing is well blended.

  3. season with Kosher salt. (Dressing can be made up to a day ahead)

  4. Cover and refrigerate.

  1. Make Pickled Red onions: If using red boiling onions, in a medium bowl stir lime juice, vinegar, and 1 teaspoon of Kosher salt together. Heat a medium saucepan of water to boiling on HIGH.

  2. Add small onions; boil for 1 minute or until soft.

  3. With a slotted spoon, transfer to bowl with lime juice mixture.

  4. Cover and refrigerate, stirring occasionally, for at least 40 minutes, or until cold. (Makes 2 Cups)

  1. If using sliced onion: In a small bowl, combine sliced onion, lime juice, vinegar, and 1 teaspoon kosher salt. Cover; refrigerate at least 20 minutes. 

  2. Stir occasionally. Makes 3/4 Cups.

  3. Transfer to a jar; refrigerate (up to 2 weeks)

  1. Make the salad: Just before serving in a large wide bowl or a platter, gently toss romaine, cabbage, radishes, carrot, and tomatoes with enough dressing to coat. 

  2. season with salt. 

  3. Drain pickled onions and scatter over the salad. 

  4. Top with diced avocados, Cojita cheese, pumpkin seeds, and crumbled tortilla chips. 

  5. Serve immediately. 

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