Southwest Salad Recipe
romaine/cherry tomato/corn salsa/avocado/Cotija/lemon parsley vinaigrette/tortilla bowl
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Ingredients
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Salad Base
Vinaigrette
Tortilla Bowl
Method
Salad Preparation
- 1
Prepare the Tortilla Bowls
Preheat the oven to 375°F (190°C). Take each flour tortilla and press it into an oven-safe bowl or muffin tin to create a bowl shape. Bake for 10-12 minutes or until golden and crispy. Remove from the oven and let cool.
- 2
Prepare the Salad Ingredients
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Peel and dice the avocado. Set all the prepared ingredients aside.
- 3
Assemble the Salad
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, corn salsa, diced avocado, and crumbled Cotija cheese. Toss gently to mix all ingredients.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl or jar, combine the lemon juice, olive oil, chopped parsley, salt, and black pepper. Whisk or shake well until emulsified.
