Smokey Southwest Salad

This easy-to-make dish is a mix of freshness and crunch, featuring a medley of crisp vegetables, creamy avocado, and a smokey tang from the chipotle inspired dressing. Perfect for quick summer dinners.

Serve 4-6

Effort: Easy

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Gluten free

Ingredients

• 1 cos lettuce, chopped

• 1 can kidney beans, drained and rinsed

• 2 corn cobs, cooked and kernels sliced off the husk

• 10 cherry tomatoes, sliced in half

• 1 red onion, finely diced

• 1 medium cucumber, chopped into small chunks

•  60g grated cheese

• 1 avocado, quartered and sliced

• Fresh coriander

•  Jalapeno slices (optional)

• 1-2 cups crushed corn chips

Dressing

• ¼ cup sour cream

• 1 tbsp smokey cue seasoning

• 2 tsp honey

• Juice of 1 lime

• Salt and pepper to taste

•  Extra chili (optional)

Instructions

1. In a large bowl, combine chopped lettuce, kidney beans, sliced corn kernels, cherry tomatoes, red onion, cucumber, grated cheese.

2. In a separate bowl, whisk together sour cream, smokey cue seasoning, honey, lime juice, salt, and pepper to create the dressing. Add in the Chilli if using.

3. Pour the dressing over the salad ingredients and toss to coat evenly.

4. Top the salad with sliced avocado, jalapeno slices (if using), and generously sprinkle crushed corn chips over the top.

5. Serve immediately and enjoy the fresh, crunchy goodness of this Smokey Southwest Crunch Salad.

Hints & tips

Corn chips - Feel free to use your preferred corn chips; incorporating flavored ones will add an extra layer of flavor to the salad. If you're preparing for a gluten-free diet, be mindful of choosing corn chips that are suitable—always check the packet.

Easy swaps - For simple substitutions, consider using iceberg lettuce instead of cos to keep it fresh and crunchy. Feel free to incorporate any additional salad veggies to customise and make it your own.

Sour cream could be substituted for natural yoghurt if that’s what you have on hand.

Serving suggestion - Serve this Smokey Southwest Salad with this pulled pork recipe or simply with some BBQ chicken or steak.

Storage - Store this salad in the fridge for 1-2 days. the corn chips will soften so if you plan to have leftovers serve them on the side to keep their crunch.