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Mexican Restaurant Salad

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“This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.”
READY IN:
23mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
  2. Refrigerate until ready to use.
  3. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
  4. Toss continuously until the seeds are lightly toasted, about 3 minutes.
  5. Season to taste with salt and let cool.
  6. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
  7. Season to taste with salt and pepper.
  8. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

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