The distinctive bright ingredients of the sunny Southwest star in this celebration of salad flavours, colours and textures. There’s a lot to love here, and it’s so easy to toss together in a hurry!
Serves 2 as a full meal, 4 as a side dish or 6 as a side salad.
From Family Meals: 100 Easy Everyday Recipes by Michael Smith. Copyright © Michael Smith, 2014. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.
For crunchy texture
For the dressing
For the salad
Make the tortilla crisps first. Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
Cut each tortilla in half, stack the halves, and slice into long, thin strips, as evenly and thinly as possible. Spread the strips on a baking sheet and bake until every last one is golden brown and crisp, 10 to 15 minutes. Cool on the baking sheet.
While the crisps cool, make the dressing. In a festive salad bowl, whisk together the sour lime, smooth oil, sweet honey, aromatic cumin, spicy hot sauce and salt.
Add the snappy arugula, the green onions, cilantro, avocados, bell pepper, corn and cheese. Toss the works together, evenly mixing the flavors, textures and colors. Top with the crisp tortillas. Serve and share with a bright sunny smile!