Photo by Sonia Mendez Garcia
Ingredients
- Ingredients for the salad:
- 4 cups romaine lettuce, torn
- 4 cups iceberg lettuce, torn
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup grape tomatoes, cut in half
- ½ red onion, thinly sliced
- 1 cup Queso fresco, crumbled
- ½ cup toasted pepitas (pumpkin seeds)
- ½ cup fresh corn kernels, cooked (can use defrosted frozen corn)
- 1 Avocado, thinly sliced
- 1 cup Fried tortilla strips
- For the Cilantro Jalapeño Salad Dressing:
- 1 cup olive oil
- 1/3 cup fresh lime juice
- ¼ cup chopped cilantro
- 3 tbsp minced pickled jalapeño
- 2 cloves garlic, minced
- 1 tbsp cumin
- 2 tbsp salt
Directions
- Combine all of the ingredients for the dressing in the blender and blend until smooth. Taste for salt.
- Combine lettuce, and toss in bell peppers, tomatoes, and onions. Top salad with pepitas, corn, and avocado.
- Serve the queso fresco and dressing on the side. Garnish salad with fried tortilla strips. To make it into a meal, add your favorite grilled protein.
Side Dish
