Mexican Salad with Cilantro Lime Dressing

Step 1

Click “Cilantro Lime Dressing” in the ingredients to be directed to the recipe. Prepare according to directions, cover and refrigerate. Dressing can be made 3 days in advance.

Step 2

Preheat oven to 425 degrees F. Line a large baking sheet (21 x with foil.

Step 3

Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)

Step 4

Add tortilla strips to baking sheet and toss with vegetable oil. Push to one side of the pan and arrange strips in a single layer; season with freshly cracked salt.

Step 5

Add pepitas to the other side of the pan. Toss with olive oil, chili powder and season with freshly cracked salt. Arrange in a single layer.

Step 6

Bake at 425 degrees F for 7 minutes, check for doneness, then continue to cook an additional 5-7 minutes, as needed, until tortillas are light golden brown.

Step 7

Grilling the corn is optional but adds a delicious smokiness. You may also cut the corn straight off of the cob and use raw in the salad.

Step 8

GRILL CORN: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob.

Step 9

OR SKILLET CORN: Cut the kernels off of the cob. Heat the olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.

Step 10

Add salad ingredients to a large bowl except for the avocados, tortilla strips and pepitas and toss to combine.

Step 11

Toss salad with desired amount of dressing (there will be some left over) or drizzle dressing over individual servings if not eating all of the salad immediately.

Step 12

Garnish salad with avocados, tortilla strips, pepitas and freshly cracked salt and pepper.