Name: Sunny Southwestern Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 - 6 servings
Cuisine: North American
Ingredients: 2 large flour or corn tortillas; zest and juice of 2 limes; 1 Tbsp (15 mL) olive oil; 1 Tbsp (15 mL) honey; 1 Tbsp (15 mL) ground cumin; 1 tsp (5 mL) your favourite hot sauce; ½ tsp (2 mL) salt; a big handful arugula for everyone; 2 bunches green onions, thinly sliced; 2 handfuls fresh cilantro leaves and tender stems; 2 avocados, peeled and chopped; 1 red bell pepper, diced; 1 cup (250 mL) corn kernels, raw or cooked, fresh or frozen, hot or cold; 1 (250 mL) shredded Cheddar cheese

Prep Time

10 min

Cook Time

10 min

Yields

2 - 6 servings

The distinctive bright ingredients of the sunny Southwest star in this celebration of salad flavours, colours and textures. There’s a lot to love here, and it’s so easy to toss together in a hurry!

Serves 2 as a full meal, 4 as a side dish or 6 as a side salad.

From Family Meals: 100 Easy Everyday Recipes by Michael Smith. Copyright © Michael Smith, 2014. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.

ingredients

For crunchy texture

large flour or corn tortillas

For the dressing

zest and juice of 2 limes

Tbsp (15 mL) olive oil

Tbsp (15 mL) honey

Tbsp (15 mL) ground cumin

tsp (5 mL) your favourite hot sauce

tsp (2 mL) salt

For the salad

a big handful arugula for everyone

bunches green onions, thinly sliced

handfuls fresh cilantro leaves and tender stems

avocados, peeled and chopped

red bell pepper, diced

cup (250 mL) corn kernels, raw or cooked, fresh or frozen, hot or cold

(250 mL) shredded Cheddar cheese

Ingredient Substitution Guide

directions

Step 1

Make the tortilla crisps first. Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.

Step 2

Cut each tortilla in half, stack the halves, and slice into long, thin strips, as evenly and thinly as possible. Spread the strips on a baking sheet and bake until every last one is golden brown and crisp, 10 to 15 minutes. Cool on the baking sheet.

Step 3

While the crisps cool, make the dressing. In a festive salad bowl, whisk together the sour lime, smooth oil, sweet honey, aromatic cumin, spicy hot sauce and salt.

Step 4

Add the snappy arugula, the green onions, cilantro, avocados, bell pepper, corn and cheese. Toss the works together, evenly mixing the flavors, textures and colors. Top with the crisp tortillas. Serve and share with a bright sunny smile!

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Sunny Southwestern Salad