About
This Tex-Mex-inspired salad is just so tasty... you might even call it a river of flavor! Dressed in a creamy, herbaceous oregano dressing with notes of sharp parmesan and spicy jalapeños, you'll find a treasure trove of border cuisine classics — crunchy tortilla strips, creamy avocados, summery corn kernels, and Monterey Jack cheese to be exact! You'll be riding the Red River Salad to good times!
Ingredients
- For the creamy oregano dressing:
- 3 tablespoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 1/2 small jalapeño, seeded and roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh lemon juice
- 1/3 cup parmesan cheese, freshly grated
- 1/4 teaspoon sea salt
- freshly cracked black pepper, to taste
- For the salad:
- 2 ears sweet corn, can substitute 1 cup canned corn kernels, drained
- 8 cups romaine lettuce, roughly chopped
- 1 large avocado, diced
- 1 medium cucumber, peeled and diced
- 1/2 cup pickled onions, homemade or store-bought
- 3 radishes, sliced
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 (3.5-ounce) bag tortilla strips or crushed tortilla chips
Directions
Step 1 -In a blender, add the olive oil, the mayonnaise, the jalapeños, the minced garlic, the oregano, the garlic powder, the onion powder, the lemon juice, the parmesan, the salt, and the black pepper.
Step 2 -Cover the blender and blend the olive oil mixture until it becomes a smooth dressing. Set the dressing aside.
Step 3 -Bring a medium pot of water to a boil, then add the ears of corn and cook until tender, about 8 minutes. Drain the corn.
Step 4 -Rinse the ears of corn under cold water until they are cool enough to handle.
Step 5 -Slice the kernels off the cobs into a large serving bowl.
Step 6 -Add the romaine, the avocados, the cucumbers, the pickled onions, the radishes, the Monterey Jack, the tortilla strips, and the dressing to the corn and toss until combined and coated.
Step 7 -Serve immediately.
