Southwest Salad with Creamy Avocado Salsa Dressing
INGREDIENTS
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Southwest Salad
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1 head romaine lettuce, chopped
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fresh corn kernels from 1 ear of sweet corn
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1 red bell pepper, chopped
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1 cup cherry or grape tomatoes, cut in half
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1 (15 oz.) can black beans, rinsed and drained
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1/3 cup roasted and salted pepitas (may sub. sunflower seeds)
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1/2 cup grated pepper jack cheese, or more to taste
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Tortilla Strips for Salads (I like Fresh Gourmet Santa Fe Style)
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Creamy Avocado Salsa Dressing
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1 small avocado, peeled and sliced
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1 small jalapeno, seeded, deveined and roughly chopped (optional)
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1 clove garlic, peeled
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1/4 cup loosely packed cilantro
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1/4 cup sour cream (may sub.plain Greek yogurt)
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1/4 cup smooth salsa (medium for more of a kick)
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1/4 cup milk
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2 tablespoons olive oil
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1/2 teaspoon sugar*
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juice from 1 lime
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1/4 teaspoon salt
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1/4 teaspoon cumin
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1/8 teaspoon pepper
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1/8 teaspoon smoked paprika (optional)
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hot sauce to taste (optional)
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