South of the Border Chopped Salad

Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container[, then toss everything wherever you choose to eat.]

Total Time:
35 min
20 min
15 min

4 to 6 servings

  • Tortilla Strips:
  • 4 corn tortillas
  • Vegetable oil
  • Salt
  • Lime-Cumin Vinaigrette:
  • 2 limes, juiced
  • 2 teaspoons Spice Mix, recipe follows
  • 1/3 cup good olive oil
  • 2 green onions, thinly sliced
  • Chopped Salad:
  • 1/2 head Romaine lettuce, shredded
  • 1 can (15 ounce) garbanzo beans, drained and rinsed
  • 1 cup ripe cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 4 ounces queso fresco or feta, crumbled
  • 1/2 cup cilantro leaves, chopped
  • Spice Mix:
  • 2 teaspoons kosher salt
  • 2 teaspoons ground chile powder
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
Chopped Salad:
  • To make the salad, preheat an oven to 350 degrees F.

  • Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.

  • Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.

  • To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.

Spice Mix:
  • To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

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