Mexican Wedge Salad
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5
3 reviews
Excellent
Mexican Wedge Salad
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Creamy Cilantro Lime Dressing:
- ¾ cup mayonnaise
- ¼ cup cilantro fresh, thick stems removed
- 2 tbsp sour cream
- lime juice and zest from 1
- 1 tsp white wine vinegar
- 1 garlic clove, minced
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Mexican Wedge Salad:
- 1 corn ear, shucked
- 1 iceberg lettuce head, core removed and cut into 6 wedges
- 1 avocado diced
- ½ cup grape tomatoes sliced
- 4 Bacon slices, cooked and crumbled
- 1 tbsp cilantro fresh, chopped
- cotija cheese to taste
- pumpkin seeds aka toasted pumpkin seeds, toasted, to taste
- black pepper freshly cracked, to taste
Instructions
Creamy Cilantro Lime Dressing:
- Combine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. Blend until creamy and smooth. Pour into a jar, seal with a lid, and refrigerate until needed.
Mexican Wedge Salad:
- Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
- Place the iceberg wedges on a serving plate. Drizzle the top of each wedge with some of the creamy cilantro lime dressing.
- Top each wedge with some avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas.
- Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with extra dressing and toppings on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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