San Francisco Mexican Restaurant Salad
Created by dienia b on January 22, 2025
- Servings: 4
- Prep Time: 60m
- Cook Time: 15m
- Recipe #44100
Ingredients
- Cilantro Sour Cream Dressing
- 2 tablespoons lime juice
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- 1 ounce sour cream (2 tablespoons)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon lemon pepper
- 1/2 cup cilantro, fresh, stemmed, coarsely chopped
- 1 jalapeno chile, green, seeded
- 2 garlic cloves, smashed
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon chili powder
- 1 ounce parmesan cheese, grated (2 tablespoons)
- Pumpkin Seeds
- 1 teaspoon olive oil
- 1/4 cup pumpkin seeds, shelled
- 1/4 teaspoon salt
- Salad
- 2 heads romaine lettuce, torn into bite-sized pieces
- 1/2 cup red onion, thinly sliced
- 1 cup tomatoes, diced
- 1 avocado, pitted, peeled, cubed
- 1 1/2 cups yellow corn tortilla chips, lightly crushed
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
- 4 ounces Queso Fresco, crumbled
How to Make
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Step 1: Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, salt pepper, and Parmesan in the container of a blender process until smooth.
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Step 2: Refrigerate until ready to use.
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Step 3: To toast the pumpkin seeds: Heat the olive oil in a small skillet and add the pumpkin seeds.
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Step 4: Toss continuously until the seeds are lightly toasted, about 3 minutes.
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Step 5: Season to taste with salt and let cool.
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Step 6: To Assemble the Salad: Combine the lettuce, onion, tomato, avocado, tortilla chips, and dressing in a large salad bowl.
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Step 7: Season to taste with salt and pepper.
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Step 8: Toss.
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Step 9: Sprinkle the queso fresco and toasted pumpkin seeds over the salad.