Mexican Chopped Salad with Chorizo, Avocado, and Cilantro Lime Dressing
Yield: about 4 servings
Ingredients
For the dressing:
1/3 cup freshly squeezed lime juice
1 clove garlic, minced or pressed
1/4 cup extra virgin olive oil
3/4 to 1 cup loosely packed cilantro leaves
Coarse salt and freshly ground pepper, to taste
For the salad:
8 oz. chorizo (about 2 links)
About 1 to 1 1/2 lbs. butter lettuce, coarsely chopped
1 cup cherry or grape tomatoes, quartered
3-4 oz. cotija, crumbled
2 ripe avocados, pitted and chopped
1 cup cooked corn kernels (from about 2 cobs)
Directions
To make the dressing, combine the lime juice and garlic in a liquid
measuring cup or the bowl of a small food processor.
Let stand 5-10 minutes.
Add in the olive oil and cilantro and process until smooth.
Season to taste with salt and pepper.
Adjust lime juice and olive oil as necessary.
Set aside.
Cook the chorizo in a heavy skillet over medium heat, turning to cook
all sides, until browned and cooked through
(the internal temperature should read 160˚ F on an instant read
thermometer.)
Remove to a cutting board and let rest.
Meanwhile, divide the lettuce between serving plates.
Slice the chorizo into bite-sized pieces.
Top each portion of lettuce with some of the tomatoes, crumbled cotija,
avocado, chorizo and corn.
Drizzle each portion with some of the dressing.
Serve immediately.
Notes: Cook the corn however you prefer, or not at all. Raw corn off of
the cob is delicious as well, and obviously even less work. I wouldn't
fire up a grill just for this recipe, so I cooked mine in a cast iron
skillet with a tiny bit of olive oil.
For a vegetarian version, skip the chorizo and replace with some cooked
and well seasoned black beans or pinto beans.
For a bit of creamier dressing, try blending in half of a ripe avocado.
Adjust remaining flavors to taste.
Source :
annies-eats.com/2015/05/12/mexican-chopped-salad-with-chorizo-avocado-and-cilantro-lime-dressing/
Posted by: Richard Lee Holbert <papa-h@att.net>
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