South of the Border Salad Recipe
Ingredients
| Cooked whole-kernel corn - 2 cups | ||
| Ripe avocados - 3 small or 2 medium, peeled, pitted & cut into 1/2-inch cubes | ||
| Cheddar cheese OR Monterey - 1 1/2 cups | ||
| Jack cheese - 6 ounces, cut into 1/2-inch cubes | ||
| Lemon juice | 2 Tablespoon | |
| Fresh coriander OR parsley - 1 to 2 tablespoons, chopped | ||
| Romaine lettuce leaves | 6 | |
| JALAPENO DRESSING | ||
| Ripe tomatoes | 2 Medium, cored | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Green onions | 2 Tablespoon, finely chopped | |
| Green chili pepper | 1 Can (10oz) | |
| Jalapeno pepper | 1 To taste, pickled | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Fresh coriander OR parsley - 1 tablespoon, chopped | ||
Directions
MAKING
1) Take a large salad and toss together avocado, corn, lemon juice, cheese and coriander or parsley in it. Refrigerate slightly, if desired.
2) FOR THE JALAPENO DRESSING: Take the container of a food processor or an electric blender and combine together garlic, tomatoes, green onions, jalapeno pepper, green chili pepper, lemon juice, coriander or parsley and salt in it. Cover and process until all ingredients are coarsely chopped. Add extra tomato juice if thinner consistency is desired.
SERVING
3) Arrange the salad on romaine lettuce leaves. Spoon out jalapeno dressing on the side. Serve immediately!
1) Take a large salad and toss together avocado, corn, lemon juice, cheese and coriander or parsley in it. Refrigerate slightly, if desired.
2) FOR THE JALAPENO DRESSING: Take the container of a food processor or an electric blender and combine together garlic, tomatoes, green onions, jalapeno pepper, green chili pepper, lemon juice, coriander or parsley and salt in it. Cover and process until all ingredients are coarsely chopped. Add extra tomato juice if thinner consistency is desired.
SERVING
3) Arrange the salad on romaine lettuce leaves. Spoon out jalapeno dressing on the side. Serve immediately!
Chef
