Vinas Salad Recipe
Romaine lettuce, grilled corn, avocado, tomatoes, red onion, queso fresco, citrus vinaigrette
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Ingredients
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Salad Base
Citrus Vinaigrette
Method
Salad Preparation
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water. Remove any damaged outer leaves and chop the lettuce into bite-sized pieces. Place in a large salad bowl.
- 2
Add Grilled Corn
If using fresh corn, grill the corn on a barbecue or grill pan until charred. Once cooked, let it cool slightly, then cut the kernels off the cob. Add the grilled corn to the salad bowl.
- 3
- 4
Chop the Tomatoes
Dice the tomatoes into small pieces and add them to the salad mix.
- 5
Slice the Red Onion
Thinly slice the red onion and add it to the salad bowl. You can soak the slices in cold water for a few minutes to mellow the flavor if desired.
- 6
Crumble the Queso Fresco
Crumble the queso fresco with your hands or a fork and sprinkle it over the salad.
Citrus Vinaigrette Preparation
- 7
Mix the Vinaigrette
In a small bowl or jar, combine the olive oil, fresh lime juice, honey, salt, and black pepper. Whisk or shake until well combined.
- 8
Dress the Salad
Drizzle the citrus vinaigrette over the prepared salad. Toss gently to combine all ingredients and ensure everything is evenly coated.
Serving
- 9
Serve
Serve the Vinas Salad immediately as a refreshing side dish or a light main course.