Ingredients
-
-
2 tablespoons freshly squeezed lime juice
-
1/2 cup olive oil
-
2 tablespoons mayonnaise
-
2 tablespoons sour cream
-
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
-
1 green jalapeno chile, stemmed, seeded, and deribbed
-
2 garlic cloves, chopped
-
1/4 teaspoon ground cumin
-
1/4 teaspoon chili powder
-
2 tablespoons grated parmesan cheese
-
-
1 teaspoon olive oil
-
1/4 cup pumpkin seeds, shelled
-
salt
-
-
1 small red onion, thinly sliced
-
1 avocado, pitted, peeled, and cubed
-
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
Instructions
- 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; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.