Mexicali Chopped Salad with Creamy Cilantro Lime Dressing

By vealam

Ingredients

• FOR DRESSING:
• 1 cup Fresh Cilantro Leaves
• 1 clove Fresh Garlic
• 1/4 cup Mayonnaise
• 1/4 cup Sour Cream
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon coarse ground Black Pepper
• 2 tablespoons White Wine Vinegar
• 2 limes, juiced
• 1/2 cup Grapeseed Oil
• FOR THE SALAD:
• 1 large head of Romaine, chopped
• 6 ounces of Grape Tomatoes, quartered
• 1 Orange Bell Pepper, diced
• 2 cups grilled yellow Corn (about 2 ears)
• 2 Avocados, diced
• 1/2 cup roasted Pepitas
• 1 medium Red Onion, diced
• 1 can Black Beans, rinsed and drained
• Sea Salt, for garnish
• Lime Wedges, for garnish
• Tortilla Strips, for garnish

Preparation

Step 1

FOR THE DRESSING:
Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.

SALAD ASSEMBLY:
Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.

Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.