You’ll love this Tex-Mex-inspired Cobb Salad. It has traditional ingredients like lettuce, tomato, avocado, and boiled egg, but we added delicious Mexican Queso Fresco, Mexican Chorizo, and a lime-cilantro dressing for a flavorful experience. Serve it for lunch or your next get-together.
Ingredients
Salad:
- 4 Tropical Mexican Chorizo links
- 1 small head of Romaine lettuce, cut up
- 1 cup of cherry tomatoes, each quartered
- 1 cup of cooked fresh corn, or canned corn
- ½ cup of Tropical Queso Fresco Mexicano, crumbled
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, pitted, peeled and diced
- ¼ cup of diced red onion
Dressing:
- 2 tablespoons of fresh lime juice
- 1 tablespoon of chopped fresh cilantro
- 3 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Preparation
Salad:
- In a 10-inch skillet, over medium-high heat, cook chorizo about 10 minutes or until browned on all sides, stirring occasionally. Remove from skillet; cut into slices.
- On a large platter, place lettuce. Top with cherry tomatoes, corn, Queso Fresco, hard-boiled eggs, avocado, red onion, and cooked chorizos.
Dressing:
- In a small bowl, combine lime juice and cilantro; whisk in olive oil until mixture is blended and smooth. Add salt and pepper to taste. Pour over salad; toss to mix well.
