Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette
 
 
Mexican Chopped Salad with Slivered Almonds and Cumin-Lime Vinaigrette
Author:
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
  1. 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.
  2. Toss with vinaigrette.
  3. Garnish with tortilla chips.
To make tortilla strips
  1. 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/