Native Foods Mecca Azteca Salad

1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette

MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree

Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)

If serving individually, divide greens between 4 plates with 1 c. quinoa.  Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes.  For a crowd, I mix everything but the greens together and add extra dressing on the side.  

Fattoush

Bread Salad from Claudia Roden's authoritative The New Book of Middle Eastern Food

1 -2 Pita Breads, opened and cut into triangles, toasted under broiler until crisp

Salad:
1 head romaine, cut into ribbons
3 medium ripe tomatoes, cut into 1/2" pieces
3 small cucumbers, peeled, halved lengthwise, cut into thick slices
1 green bell pepper, seeded, sliced small
1 12 mild red or white onions, or 9 scallions, shopped
Bunch of Rocket Leaves, torn (i.e. arugula)
Bunch of purslane or lamb's lettuce (can substitute more arugula)
Bunch of flat-leaf parsley, chopped
Sprigs of mint, shredded

Dressing:
5 T. Extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
S&P
1 T. ground sumac (if not available, use Dijon in the dressing)

For old-fashioned style, soak the toasted bread in a little lemon.   For the "new" way, toss in just before serving like croutons.
VARIATIONS:
Under the salad, in the bottom of the bowl Ana Sortun places a dollp of this:
1/4 c. tahini
1 c. greek-style or plain yogurt
1/2 t. lemon juice

Her vinaigrette is
2 T. spanish sherry viengar
zest of 1/2 lemon
1/4 t. sugar
1 t. dijon
1/2 c. ev-olive oil (whisked in slowly to emulsify)

She adds plenty of crunch vegetables and sprinkles the sumac straight on the top.