This week, we are moving to fresher pastures. We're talking salad days and ways to feed ourselves without looking at a boring wedge of iceberg lettuce. Instead, we're embracing the variety of color, texture, and flavor the garden season gifts us. Enjoy it all while it's at the height of its season. This time around, we assemble a salad inspired by the Southwest with pan-crisped corn, avocado, sweet mini peppers, and more. The crowning touch are two creamy drizzles featuring your favorite salsa and roasted green chiles.
Can you tweak this? Sure - it's a salad. If you want to keep the theme going, make sure you do things like add black beans while removing radishes or substituting the fantastic roasted hatch chiles of the Southwest for the more ubiquitous green chiles in the recipe. I try to avoid adding cheese since I prefer to highlight the avocado and creamy sauces, but if you wanted to make this a main dish salad, grilled chicken, pork, or shrimp would be lovely in this colorful salad.
I have been known to serve this salad alongside spicy southwestern chicken or my favorite chipotle-rubbed ribs. As mentioned above, it can be the start of a stunning main course salad and I've enjoyed it many times as a light lunch on its own or tucked into a wrap. Lots of options with this one. However you choose to serve it, enjoy this bit of sunshine in your menu!
Southwestern Sun Salad
- 4 tablespoons mayo, divided
- 2 tablespoons salsa of your choice
- 2 tablespoons drained roasted green chiles
- 1 small head romaine lettuce, chopped
- 4-5 sweet mini peppers, sliced in half
- 4-5 radishes, sliced and chopped
- 1 cup lightly pan-crisped corn - toss corn with 1 teaspoon oil and sauté in a skillet until it just starts to make popping sounds a little
- 2 small plum tomatoes, chopped
- 1 avocado, peeled and sliced into thin strips
- 2 tablespoons toasted pepitas
Using an immersion blender or mini chopper, place 2 tablespoons of mayo and the salsa in the cup or bowl for the blender or mini chopper. Process until smooth. Remove the resulting sauce to a small bowl or squeeze bottle and chill until ready to use. Repeat the process with the other 2 tablespoons of mayo and the drained roasted green chilis.
In a large serving bowl, layer the chopped romaine lettuce, halved mini sweet peppers, radishes, crisped corn, chopped tomatoes, and sliced avocado as desired. Drizzle generously with both of the sauces and sprinkle with toasted pepitas and serve.
- Yields: 4-6 servings
- Preparation Time: 30 minutes