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Always a kid’s favorite, this salad is a winner. Kids love to cut the tortillas into strips. Be sure to toast your own pumpkin seeds. If you have fresh corn, you can use it raw; just slice the kernels off the cob. Place the corn tortilla strips on top right before serving.

Mealtime: Lunch, dinner
Cuisine type: American, Italian
Cooking time: 20 minutes
Active preparation time: 15 minutes
Number of servings: 8
Dish type: Salad
Level: Easy

 

Ingredients:

• 6 corn tortillas
• 1 tomato, sliced
• ½ cup roasted pumpkin seeds
• 1 teaspoon chili powder (for dressing),
• ¼ cup extra virgin olive oil
• ½ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 3 hearts romaine lettuce, washed
• 1 lemon, juiced
• 1/3 cup diced jicama
• 2 to 3 cloves garlic
• ½ cup fresh corn
• ½ cup grated cheddar cheese
• 1 avocado, peeled and sliced
• Dressing to taste

 

Directions:

 

Step 1:

Chop and place the romaine lettuce in a large salad bowl; refrigerate until needed.

 

Step 2:

To make the dressing: Whisk together the garlic, lemon juice, mustard, and 1 teaspoon of the chili powder in a small bowl. Continue whisking while you slowly pour in a thin stream of ½ cup of the oil. You may use a blender instead of a whisk if you like, slowly adding the oil.

 

Step 3:

Cut the corn tortillas into thin strips and toss with remaining ¼ cup oil and the remaining 1 teaspoon chili powder. Bake at 350°F for 15–20 minutes or sauté in a skillet until lightly golden.

 

Step 4:

Dress the salad and toss well. Garnish with tomatoes, cheese, avocado, pumpkin seeds, corn, jicama, and tortillas. Toss again and serve immediately.

 

 

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