Mexican Salad With Spicy Ranch Recipe
This fresh and crunchy Mexican-inspired side salad is the perfect accompaniment to any south of the border meal!
Equipment
- Food processor or blender
Ingredients
- 2 cups soft butter lettuce or spring lettuce mix
- 1/4 red onion sliced thinly
- 1 tsp. butter or olive oil
- 3/4 cup yellow corn kernels rinsed and drained
- 2 tbsp. crumbled cotija cheese can sub feta cheese
- 2 tbsp. chopped cilantro leaves
- 1/4 cup tortilla strips
- 1/2 ripe avocado sliced
For the Spicy Ranch Dressing:
- 1/3 cup greek yogurt I use 2%
- 1 packet ranch dressing seasoning
- 1/2 jalapeño seeded for less heat
- 2 tsp. milk I used plain almond
- 1 lime juiced
- 1 tsp. olive oil
Instructions
- Make the Spicy Ranch Dressing: In a food processor or blender, combine Greek yogurt, ranch dressing seasoning mix, jalapeño (if using), lime juice, olive oil, and a pinch of salt and pepper. Blend until smooth. Add a splash of milk to thin the dressing, if desired. Taste and adjust seasonings as needed.
- Sauté the Corn: Heat olive oil or butter in a small skillet over medium heat. Add corn kernels and cook for 2-3 minutes, or until golden brown. Remove from heat and let cool slightly.
- Assemble the Salad: In a large bowl, combine lettuce, red onion, cotija cheese, cilantro, and tortilla strips. Top with cooled corn and avocado slices.
- Serve: Drizzle the desired amount of Spicy Ranch Dressing over the salad and toss gently to coat. Serve immediately
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