Red Lettuce Salad with Pepitas and Monterey Jack

This summery Southwestern salad is the perfect accompaniment to a summer spread.

Yield:
8 servings
Category:
Salads and Dressings
Cuisine:
American
Prep Time:
30 min
Cooking Time:
Total Time:
30 min

INGREDIENTS:

  • Canola oil, for grill grates
  • 2 ears fresh corn, husked
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 2 tsp. lime zest, plus 1/4 cup plus 2 tablespoons juice
  • 1 tsp. pure honey, plus 1 more if needed
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1 clove garlic, finely grated
  • 1 head red leaf lettuce
  • 1 lb. heirloom tomatoes, cut into wedges
  • 1 English cucumber, halved and sliced
  • 4 oz. Monterey Jack, in 1/4 inch cubes or queso fresco, crumbled (about 1 cup)
  • 1/2 cup roasted and salted pepitas (shelled pumpkin seeds)

DIRECTIONS:

  1. Heat grill to medium-high. Once hot, clean and oil grill grates. Season corn with salt and pepper. Grill, turning occasionally, until charred, 4 to 5 minutes. Once cool enough to handle, remove kernels from cobs; discard cobs.
  2. Whisk together olive oil, lime zest and juice, honey, chili powder, coriander, and garlic in a bowl. Season with salt and pepper. Add lettuce, tomatoes, cucumber, and corn and toss to combine. Top with queso fresco and pepitas.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9608