Tres Colores House Salad Recipe

Wash and thoroughly dry all lettuces and greens. Chop the romaine into bite-size pieces and tear the red and green leaf lettuces if used. Place all greens into a large salad bowl and toss gently to combine.

Prepare the vegetables: halve the cherry tomatoes, seed and dice the cucumber, thinly slice the red onion, and dice the bell peppers. If using fresh corn, blanch or grill and cut the kernels from the cob; if using frozen, thaw and drain. Arrange or sprinkle the tomatoes, corn, cucumber, bell peppers, and red onion over the bed of mixed greens.

If using grilled chicken, slice into strips and arrange on top of the salad. Dice the avocado and add it last to prevent browning. Crumble queso fresco or feta over the salad and sprinkle toasted pepitas for crunch.

Make the dressing

In a small bowl or jar combine the olive oil, fresh lime juice, honey (or agave), Dijon mustard, ground cumin, minced garlic, salt, and black pepper. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning: add more salt or lime if needed.

Dress the salad just before serving: drizzle about half the dressing over the salad and gently toss to coat. Serve any remaining dressing on the side for guests to add more.

Divide the Tres Colores house salad among 4 plates or serve family-style. Garnish with extra pepitas or a wedge of lime if desired. Serve immediately so greens and avocado stay fresh.