Southwestern Salad Recipe
Salad greens topped with roasted corn, black beans, pico de gallo, avocado and cilantro. Topped with crispy tortilla strips. Served with a side of poblano avocado ranch.
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Ingredients
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Salad Ingredients
Poblano Avocado Ranch Dressing
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large salad bowl, add the mixed salad greens as the base.
- 2
Add Roasted Corn and Black Beans
Evenly distribute the roasted corn and black beans over the salad greens.
- 3
Add Pico de Gallo
Spoon the pico de gallo evenly over the salad, ensuring an even distribution of flavors.
- 4
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin pieces. Arrange the slices on top of the salad.
- 5
Add Fresh Cilantro
Chop the fresh cilantro and sprinkle it over the salad for an added burst of flavor.
- 6
Top with Tortilla Strips
Sprinkle the crispy tortilla strips over the salad just before serving for added crunch.
Dressing Preparation
- 7
Roast the Poblano Pepper
Char the poblano pepper over an open flame or in a broiler until the skin is blistered. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel the skin off, remove seeds, and chop.
- 8
Blend the Dressing
In a blender, combine the roasted poblano, avocado, sour cream, mayonnaise, lime juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
- 9
Taste and Adjust Seasoning
Taste the dressing and adjust salt and pepper as needed. Blend again if you add any seasoning.