Grilled Mexican Cobb Salad

Prep Time: 0 Minutes

Cook Time: 40 Minutes

Ready In: 40 Minutes

Servings: 4

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Ingredients:

avocado chipotle dressing

1 large ripe avocado, peeled and pitted

1/4 cup lightly packed fresh cilantro leaves

3 tablespoons each: olive oil, lime juice and orange juice

1 to 2 teaspoons minced canned chipotle pepper in adobo sauce

1/2 teaspoon each: sugar and garlic salt

salad

2 ears fresh corn, husks and silk removed

2 large jalapeno peppers

1 red bell pepper, stemmed, seeded and quartered

1 medium red onion, peeled and sliced 1/2-inch thick

freshly squeezed lime juice and sea salt to taste

4 cups sliced romaine lettuce

1 cup california walnuts, toasted and coarsely chopped

1 cup very small cubes chipotle cheddar or pepper jack cheese

1 cup rinsed and drained canned black beans

cheese walnut chips

2 corn tortillas

3 tbs shredded pepper jack or chipotle cheddar cheese

2 tbs finely chopped walnuts

Directions:

1. Avocado Chipotle Dressing:
2. Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.
3. Salad:
4. Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
5. Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips
6. Cheese Walnut Chips:
7. Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
8. Bake at 400°F for 15 to 20 minutes or until lightly browned.

By RecipeOfHealth.com