I have been wanting to post this salad recipe for a long time now, but the weather always just seemed too cold for a sunny-looking salad like this one! Well, I can't hold off anymore - just like I couldn't hold back from wearing open-toed heels today, even though the high barely reached 50 degrees. Where are you, Spring? You can stop hiding and come out now! Okay, back to the salad. This salad is like one I had at Nordstrom Cafe years ago. I posted the recipe several weeks ago for the cilantro-lime vinaigrette that tasted similar to the dressing on the Nordstrom salad. This salad is super easy to make and it makes a great light meal or side. If you want to spice it up a little, you can toss in 1/2 Tbsp. of chipotle ranch dressing. It doesn't need it, but it adds a nice kick.
You'll love the combination of corn, tomatoes, avocado, queso fresco, and toasted pumpkin seeds in this Mexican Salad. I think it would work well stuffed in a tortilla for a tasty lunch wrap. If you are craving meat, top it with some shredded chicken. Enjoy!
Recipe for Mexican Salad with Cilantro Lime Vinaigrette
INGREDIENTS:
4 cups of chopped romaine or iceberg lettuce
1/3 cup of frozen corn kernels, thawed
1 Avocado, peeled, pitted, & sliced
20 - 25 cherry or grape tomatoes, cut in half
4 Tbsp. of crumbled Queso Fresco cheese (Mexican cheese)
3 Tbsp. of raw pumpkin seeds, lightly salted and toasted
1/4 cup of
cilantro-lime vinaigrette
1 Tbsp. of chipotle ranch dressing (optional)
Freshly ground black pepper
DIRECTIONS:
Divide lettuce onto two plates. Top the lettuce with the corn, sliced avocado, cherry or grape tomato halves, crumbled queso fresco cheese, and lightly salted and toasted pumpkin seeds. Top each salad with 1 1/2 Tbsp. of
cilantro-lime vinaigrette, and 1/2 Tbsp. of chipotle ranch dressing, if using. Sprinkle on a little freshly ground black pepper, if desired. Serve & enjoy.
*Recipe serves two*
