Ingredients

• Ingredients Units USM Scale 1x2x3x 5 – 6 cups romaine lettuce, chopped 1 can (14 oz.) chickpeas, drained and rinsed 1/2 cup grape or cherry tomatoes, halved 1/2 cup fresh corn off the cob, canned is ok too 1 chile pepper (hatch, anaheim or jalapeno pepper), seeds removed and sliced 1/4 cup fresh cilantro, chopped tortilla strips, to serve handful of pepitas, to serve lime wedges, to serve Avocado-Lime Dressing 1 medium avocado 1/4 cup loosely packed cilantro, stems removed juice of 1 lime 1/4 teaspoon cumin 1/4 teaspoon garlic powder mineral salt, to taste 1/2 – 3/4 cup water, + more as needed

Preparation

• Instructions DIY tortilla strips: Preheat oven or toaster oven to 375 degrees F. Brush 2 corn tortillas lightly with olive oil and sprinkle with a chili powder mix & mineral salt. Cut into thin strips, place on baking sheet in a single layer, bake in oven or toaster oven, rotating once, for about 10 – 12 minutes, until crisp and golden. Dressing: Combine the ingredients for the cilantro-lime dressing in a small blender or food processor (I used the Nutri-bullet). Blend until creamy, stopping to scrape down the sides as needed every now and then, add extra water a little at a time as needed to thin. Taste for flavor, adding anything extra. Pinch more salt? Pinch more cumin or squeeze of lime? Blend well. Salad: Assemble your salad by adding the romaine lettuce to your serving dish, top with corn, red onion, chickpeas, tomatoes, cilantro. Lastly, add pepitas (pumpkin seeds), tortilla strips, a good drizzle of the dressing, and a squeeze of lime over the top. Serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.