Recipe

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• 2 tbsp freshly squeezed lime juice
• 1/2 cup olive oil
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
• 1 green jalapeno chile, stemmed, seeded , and deribbed
• 2 garlic cloves, chopped
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 2 tbsp grated parmesan cheese
• 1 tsp olive oil
• 1/4 cup pumpkin seeds, shelled
• salt
• 2 heads romaine lettuce , outer leaves removed , torn into bite-sized pieces
• 1 small red onion, thinly sliced
• 1 avocado, pitted, peeled, and cubed
• 1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
• fresh ground black pepper
• 4 oz queso fresco, crumbled

• 1 To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
• 2 Refrigerate until ready to use.
• 3 To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
• 4 Toss continuously until the seeds are lightly toasted, about 3 minutes.
• 5 Season to taste with salt and let cool.
• 6 To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
• 7 Season to taste with salt and pepper.
• 8 Sprinkle the queso fresco and toasted pumpkin seeds over the salad.