Add Serious Crunch to Dinner with Green Salad with Pepitas and Queso Fresco

Name: Add Serious Crunch to Dinner with Green Salad with Pepitas and Queso Fresco
Prep time: 30 min
Total time: 30 min
Yield: 8 - 10 serving(s)
Ingredients: Canola oil, for grill grates; 2 ears fresh corn, husked; Kosher salt and freshly ground black pepper; 1/2 c. olive oil; 2 tsp. lime zest, plus 1/4 cup plus 2 tablespoons juice; 1 tsp. pure honey, plus 1 more if needed; 1/2 tsp. chili powder; 1/2 tsp. ground coriander; 1 clove garlic, finely grated; 2 heads red leaf lettuce (about 1 pound); 1 lb. heirloom tomatoes, cut into wedges; 1 English cucumber, halved and sliced; 4 oz. queso fresco, crumbled (about 1 cup); 1/2 c. roasted and salted pepitas (shelled pumpkin seeds)

This summery Southwestern salad is the perfect accompaniment to a summer spread.

By Charlyne MattoxPublished: Jul 26, 2024

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a green salad with pepitas and queso fresco in a yellow bowl with two serving spoons

Becky Luigart-Stayner

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

Feeling stuck in a rut with your current go-to salad recipe? Take a page from Texas' playbook with this fresh, crunch festival of flavors.

Queso fresco—the mild, crumbly fresh cheese found at most Mexican grocery stores—and crunchy pepitas (aka shelled pumpkin seeds) add a whole lot of flavor to this classic red leaf, tomato, and cucumber salad. But the secret flavor boosters are the grilled corn, which give it a smoky sweetness, and the chili-infused honey-lime vinaigrette, which offer a smoky kick that'll make your family's eyes light up with pleasure.

Trust us, you'll love it.

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Ingredients

Canola oil, for grill grates
2 ears fresh corn, husked
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 tsp. lime zest, plus 1/4 cup plus 2 tablespoons juice
1 tsp. pure honey, plus 1 more if needed
1/2 tsp. chili powder
1/2 tsp. ground coriander
1 clove garlic, finely grated
2 heads red leaf lettuce (about 1 pound)
1 lb. heirloom tomatoes, cut into wedges
1 English cucumber, halved and sliced
4 oz. queso fresco, crumbled (about 1 cup)
1/2 cup roasted and salted pepitas (shelled pumpkin seeds)

Directions

1. Step 1Heat grill to medium-high. Once hot, clean and oil grill grates. Season corn with salt and pepper. Grill, turning occasionally, until charred, 4 to 5 minutes. Once cool enough to handle, remove kernels from cobs; discard cobs.
2. Step 2Whisk together olive oil, lime zest and juice, honey, chili powder, coriander, and garlic in a bowl. Season with salt and pepper. Add lettuce, tomatoes, cucumber, and corn and toss to combine. Top with queso fresco and pepitas.

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