Ingredients:
For the Dressing:
1 cup loosely packed cilantro, washed, stems removed, and roughly chopped
1/2 cup sour cream
2 Tablespoons fresh lime juice (about 1/2 lime)
1 clove garlic
1/2 cup olive oil
2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
A few grinds of freshly ground black pepper
Water, to thin
For the Salad:
2 1/4 cups shredded romaine lettuce
1/3 cup cherry tomatoes, sliced in half
1/2 cup cooked and cooled quinoa, optional
1/2 cup black, kidney, or pinto beans, rinsed and drained
1/4 cup shredded cheddar or pepper Jack cheese
1/2 large avacado, diced
3 Tablespoons finely chopped green onions (from about 2 onions) light green and white parts only
1/2 cup crumbled tortilla chips
3 cups sliced black olives
Directions:
- To make the dressing, purée all ingredients in a blender or food processor until well-combined and smooth. If the dressing seems thick, drizzle in water a tablespoon or two at a time with the blender running until thinned to the point where you like it. Taste and add additional salt and pepper if necessary.
- To assemble salad, combine all the salad ingredients in a large bowl. Pour desired amount of dressing over the salad and toss well. Serve immediately.
Serves: 2
