This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
2
Refrigerate until ready to use.
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To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
4
Toss continuously until the seeds are lightly toasted, about 3 minutes.
5
Season to taste with salt and let cool.
6
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
7
Season to taste with salt and pepper.
8
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
This salad is great exactly as written. Spectacular flavour - we loved this. I've also made this substituting sunflower seeds for the pumpkin seeds and that was delicious as well. Thanks for posting!
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