Name: Baja Salad
Yield: 6
Ingredients: 1/4 c. packed fresh cilantro leaves -; 1 clove garlic -; 2 tbsp. fresh lime juice -; 2 tbsp. liquid from Pickled Red Onions -; 1/4 c. olive oil -; 3 c. coarsely torn romaine lettuce hearts (from 1 head) -; 1 1/2 c. green cabbage, very thinly sliced -; 4 radishes, cut into matchstick-size strips -; 1 carrot, cut into matchstick-size strips -; 1 c. cherry tomatoes, halved -; Pickled red onions -; 2 small avocados, cut into large chunks -; 1/2 c. coarsely crumbled Cotija cheese or feta cheese -; 3 tbsp. toasted shelled pumpkin seeds (pepitas) -; 1 1/2 c. tortilla chips, coarsely crumbled -

Ingredients for - Baja Salad

1. 1/4 c. packed fresh cilantro leaves

2. 1 clove garlic

3. 2 tbsp. fresh lime juice

4. 2 tbsp. liquid from Pickled Red Onions

5. 1/4 c. olive oil

6. 3 c. coarsely torn romaine lettuce hearts (from 1 head)

7. 1 1/2 c. green cabbage, very thinly sliced

8. 4 radishes, cut into matchstick-size strips

9. 1 carrot, cut into matchstick-size strips

10. 1 c. cherry tomatoes, halved

11. Pickled red onions

12. 2 small avocados, cut into large chunks

13. 1/2 c. coarsely crumbled Cotija cheese or feta cheese

14. 3 tbsp. toasted shelled pumpkin seeds (pepitas)

15. 1 1/2 c. tortilla chips, coarsely crumbled

How to cook deliciously - Baja Salad

1 . Stage

Make the dressing: In small food processor, process cilantro, garlic, lime juice, and pickled-onion liquid until garlic is minced and cilantro is finely chopped. With machine running, slowly pour in oil until dressing is well blended. Season with kosher salt. Dressing can be made up to 1 day ahead; cover and refrigerate.

2 . Stage

Make the salad: Just before serving in lg. wide bowl or on platter, gently toss romaine, cabbage, radishes, carrot and tomatoes with enough dressing to coat. Season with salt. Drain pickled onions and scatter over salad. Top with diced avocados, Cotija cheese, pumpkin seeds, and crumbled tortilla chips. Serve immediately.