Southwestern Chopped Salad with Roasted Pepitas and Tomatillo Avocado Dressing

Serves 8-10

Salad Ingredients:

• 6 romaine hearts, quartered lengthwise and then chopped

• 2 pints grape or cherry tomatoes (I like multi-colored for visual appeal), sliced in half

• 2 cans black beans, drained

• ½ cup roasted pepitas

• 1 cup cotija cheese, crumbled

Directions:

• Combine all ingredients in a large bowl.  My preference when serving this to a large group is to layer or group the ingredients for a beautiful presentation instead of tossing.  Drizzle the dressing across the top and toss right before serving.

Tomatillo Avocado Dressing

Ingredients:

• 2 garlic cloves, peeled

• 1 small jalapeno seeds removed, roughly chopped

• 1/3 cup packed cilantro

• 4 tomatillos husk removed, roughly chopped

• 1 avocado, peeled and pitted 

• 1/2 cup avocado mayonnaise

• 1/2 cup sour cream

• 1/4 cup milk plus 

• 2 Tbsp lime juice

• 1 tsp white vinegar

• 2 tsp dried parsley 

• 1 tsp each dried chives, dried dill (could also sub for 1 Tbsp Penzey’s Foxpoint seasoning)

• 1/2 tsp kosher salt

• ¼ tsp pepper

• ¼ tsp paprika

Directions:

• Add all ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt).

• Chill before serving.