Southwestern Wedge Salad with Cowboy Caviar and Avocado Cilantro Lime Dressing
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dressing (Makes about 2 cups):
1 cup whole milk Greek yoghurt
¼ cup mayonnaise
1 bunch fresh cilantro
Juice of 2 limes
Zest of 1 lime
1 tsp. honey or maple syrup
½ of a jalapeno, roughly chopped (optional)
1 clove garlic
1 small avocado, peeled and pit removed
¼ cup olive or avocado oil
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
For the Salad:
1 head of iceberg lettuce, cut into 4 equal wedges
¼ of a medium to large red onion, diced
4 slices of bacon, cooked and crumbled
12 oz. cherry tomatoes, halved or quartered
1 cup Paisley Farm Cowboy Caviar, drained
¾ - 1 cup Cotija cheese for sprinkling on top (or cheese of your choice)
Fresh cilantro leaves for garnish (optional)
Instructions
- First, make the dressing. In a food processor or blender, add the yoghurt, mayonnaise, cilantro, lime juice and zest, honey or maple syrup, jalapeno (if using), garlic clove, and avocado. Blend until smooth. With the food processor running, slowly add the oil. Blend until smooth and creamy. Mix in salt and pepper to taste. Set aside.
- Next, build the salads. Place each wedge of lettuce on a plate. Top each wedge with a generous amount of the dressing; followed by the diced red onion, crumbled bacon, tomatoes, cowboy caviar, cheese, and cilantro leaves. Serve immediately.