Sonoran Salad Recipe

Prepare lettuces and vegetables

Wash and dry the romaine and green leaf lettuce thoroughly. Chop or tear into bite-size pieces until you have about 8 cups combined. Place in a large salad bowl. Add the thinly sliced red cabbage and halved tomatoes to the bowl.

If using fresh corn, remove kernels from the cob. For extra flavor, grill corn over medium-high heat until char marks appear, then cut off kernels. Add 1 cup of cooked corn to the bowl.

Add the rinsed and drained black beans to the salad bowl, spreading them evenly over the greens.

Thinly slice 1/4 cup red onion and separate into rings or short strips; scatter over the salad.

Peel, seed if desired, and dice the cucumber and avocado. Add the cucumber immediately to the bowl; hold the avocado until just before serving (to avoid browning) or toss it with a squeeze of lime.

If using jalapeño, remove seeds for milder heat, then mince finely and sprinkle lightly over the salad according to taste.

Chop the fresh cilantro and sprinkle over the top. Reserve lime wedges on a small plate for serving alongside the salad.

If using grilled chicken: season chicken breasts with salt, pepper and a pinch of cumin and smoked paprika. Grill over medium-high heat 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the salad.

If using shrimp: toss peeled shrimp with 1/2 tbs olive oil, salt, pepper and a pinch of cumin. Grill or sauté 2–3 minutes per side until opaque. Arrange warm shrimp on the salad.

If making your own tortilla strips: stack corn tortillas, cut into thin strips, toss with 1 tbs oil and a pinch of salt, then bake at 400°F (200°C) for 8–10 minutes until crisp. Allow to cool. Alternatively use store-bought strips. Sprinkle 1 cup of tortilla strips over the salad just before serving to maintain crunch.

Crumble 1/2 cup queso fresco or cotija and scatter evenly over the salad.

Make the dressing

In a small bowl or jar combine 3 tbs olive oil, 3 tbs fresh lime juice, 1 tbs apple cider vinegar, 1 tsp honey (or agave), 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp ground chipotle or adobo if using. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust salt, lime or sweetness as desired.

If the dressing is too sharp, add an additional 1/2 tsp honey. For thinner dressing, whisk in 1–2 tsp warm water.

Right before serving, drizzle about 3/4 of the dressing over the salad (reserve some for guests). Toss gently to combine all components and distribute dressing evenly, being careful not to mash the avocado.

Top with grilled protein if using, then sprinkle with tortilla strips and crumbled cheese. Garnish with extra cilantro and serve with lime wedges and remaining dressing on the side.

Serve immediately so tortilla strips remain crisp. Leftover dressed salad can be chilled up to 1 day but will lose crunch and avocado color.