New Recipes Sunny Southwestern Salad - ★Cooking Recipes★

Directions for: Sunny Southwestern Salad

Ingredients

For crunchy texture

2 large flour or corn tortillas

For the dressing

zest and juice of 2 limes

1 Tbsp (15 mL) olive oil

1 Tbsp (15 mL) honey

1 Tbsp (15 mL) ground cumin

1 tsp (5 mL) your favourite hot sauce

tsp (2 mL) salt

For the salad

a big handful arugula for everyone

2 bunches green onions, thinly sliced

2 handfuls fresh cilantro leaves and tender stems

2 avocados, peeled and chopped

1 red bell pepper, diced

1 cup (250 mL) corn kernels, raw or cooked, fresh or frozen, hot or cold

1 (250 mL) shredded Cheddar cheese

Directions

For crunchy texture

1. Make the tortilla crisps first. Preheat your oven to 350F (180C). Turn on your convection fan if you have one.

2. Cut each tortilla in half, stack the halves, and slice into long, thin strips, as evenly and thinly as possible. Spread the strips on a baking sheet and bake until every last one is golden brown and crisp, 10 to 15 minutes. Cool on the baking sheet.

For the dressing

1. While the crisps cool, make the dressing. In a festive salad bowl, whisk together the sour lime, smooth oil, sweet honey, aromatic cumin, spicy hot sauce and salt.

For the salad

1. Add the snappy arugula, the green onions, cilantro, avocados, bell pepper, corn and cheese. Toss the works together, evenly mixing the flavors, textures and colors. Top with the crisp tortillas. Serve and share with a bright sunny smile!

See more: Cheese, Main, North American, Salad, Side, Vegetables