- 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
Related Articles