Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette
Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette
Author: Ordinary Vegan
Recipe type: Salad
Cuisine: Mexican
Ingredients
Chopped Salad
2 medium ears fresh corn, with corn cut from cob
4 cups chopped romaine lettuce
½ cup halved cherry tomatoes
¼ cup chick-peas
½ cup slivered almonds
Tortilla Chips (optional - see below)
Salt & Pepper to taste
Cumin-Lime Vinaigrette
1 medium tomato, roughly chopped
½ TSP ground cumin
1 clove of garlic chopped
salt & pepper to taste
1 TBSP fresh lime juice
3 TBSP extra-virgin olive oil
Instructions
In a nonstick skillet over high heat, cook corn until slightly blackened, 3 to 5 minutes. Remove from heat. In a large mixing bowl, gently toss together corn and all ingredients.
Toss with vinaigrette.
Garnish with tortilla chips.
To make tortilla strips
Cut one tortilla into thin strips - Lay on cooking sheet in a single layer and bake at 350 degrees for approximately 12 minutes or until browned and crisp.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/potatoestofuintomatillosauce/