House Salad Recipe

Prepare lettuce

Trim and discard the dry base of the romaine. Separate leaves, rinse under cold water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Chop or tear into bite-size pieces to yield about 6 cups and place in a large mixing bowl.

Prepare tomatoes

Rinse cherry tomatoes, pat dry, and halve (or quarter if large). Add to the bowl with the lettuce.

Prepare sweetcorn

If using canned corn, drain and rinse, then pat dry. If using fresh, cut kernels from a cooked ear. Add 1 cup of kernels to the salad bowl.

Prepare red onion

Peel the red onion and slice very thinly. For milder flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add 1/2 cup sliced onion to the bowl.

Prepare avocado

Cut the avocado in half, remove the pit, and dice the flesh into 1/2-inch pieces. Gently toss into the salad bowl last to avoid mashing.

In a small bowl or jar, combine 4 tablespoons passion fruit pulp (seeds okay), 2 tablespoons fresh lime juice, 1 tablespoon honey or agave, and 1/2 teaspoon Dijon mustard. Whisk until smooth.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust sweetness or acidity as needed (add up to 1/2 tsp honey or another 1/2 tbsp lime juice).

Pour about half of the dressing (or to taste) over the salad bowl. Gently toss the salad with tongs to coat ingredients evenly, taking care not to mash the avocado.

Taste and add more dressing if needed. Transfer to a serving platter or individual plates.

Garnish with chopped cilantro or parsley and serve with lime wedges on the side for additional brightness.