I made a very simple tossed salad last night with romaine, grape tomatoes, avocado, green onion, pumpkin seeds, cotija cheese crumbles, and tortilla crisps on top. I didn’t want to use our regular vinaigrette so I grabbed some cilantro and decided to make, instead of my usual Cilantro-Lime Vinaigrette, a creamy cilantro dressing. It turned out very flavorful and delicious and we all, except for my son, loved it. I used lower fat buttermilk, mayonnaise, and sour cream but I am sure it would be tasty with the regular too. I recommend making it at least 30 minutes prior to serving so the flavors have time to mingle. I served this salad with the Black Bean Soup with Bacon and they paired perfectly together.
Blend together the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, green onion, minced garlic, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste, using an immersion blender until well combined and creamy. Set aside to let the flavors mingle.
Place some chopped romaine in a serving bowl followed by grape tomatoes, diced avocado, green onion, pumpkin seeds, cotija cheese, and tortilla crisps. Drizzle the salad with the creamy cilantro dressing then toss to coat evenly. Serve immediately. Enjoy.