Serve Up Serious Flavor with Green Salad with Pepitas and Queso Fresco

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.

Related: Hearty Dinner Salad Recipes the Whole Family Will Love

Yields: 8-10 servings

Prep Time: 30 mins

Total Time: 30 mins

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)

Directions

1. Heat 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. Whisk 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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