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.

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Steps

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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.

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Process until smooth.

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Refrigerate until ready to use.

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To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.

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Toss continuously until the seeds are lightly toasted , about 3 minutes.

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Season to taste with salt and let cool.

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To assemble the salad: combine the lettuce , onion , avocado , tortilla chips , and dressing in a large salad bowl.

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Season to taste with salt and pepper.

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Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

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Ingredients

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lime juice, olive oil, mayonnaise, sour cream, fresh cilantro, jalapeno chile, garlic cloves, ground cumin, chili powder, parmesan cheese, pumpkin seeds, salt, romaine lettuce, red onion, avocado, corn tortilla chips, fresh ground black pepper, queso fresco