Mexican Side Salad

Prep Time: 20 minutes | Serves: 4

Ingredients

• 2 Tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head lettuce chopped (about 6 cups)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• Shredded cheese, crumbled goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado

Homemade Dressing:

• ⅔ cup nonfat plain Greek yogurt or sour cream
• 2 Tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin

Instructions

1. Whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—its flavor will mellow once tossed with the other ingredients.
2. Prep salad ingredients: chop lettuce and cilantro, thinly slice radish, slice avocados.
3. In a large bowl, place the chopped lettuce. Drizzle with about 1/4 cup of the dressing and toss to moisten.
4. Add the radish, cilantro and then drizzle on another 1/4 cup of dressing. Toss to coat. Sprinkle with tortilla strips and cheese (if using).
5. Enjoy, with extra dressing as desired.