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Prepare the Pickled Red Onions

  • Red onion 2.0 each
  • Lime juice 1.0 cup
  • Sugar, turbinado 1.0 Tbsp
  • Salt and Pepper, to taste

Prepare the Tortilla Chips

  • Paprika 2.0 tsp
  • Ancho chili powder 2.0 tsp
  • Citric acid 1.0 tsp
  • Cayenne, ground 0.5 tsp
  • Kosher salt, to taste
  • Corn tortillas, cut in thin strips 10.0 each
  • Vegetable oil for frying, as needed

Prepare the Roasted Pepper Salsa

  • Red onion, finely diced 2.0 cups
  • Fire roasted red peppers, finely diced 2.0 cups
  • Jalapeno, finely diced 1.0 cup
  • Chopped cilantro 0.5 cup
  • Lime juice 0.5 cup
  • Salt, to taste
  • Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz 16.0 oz

Prepare the Salad

  • Mixed lettuces, chopped 10.0 cups
  • Avocado, small dice 5.0 each
  • Tomatoes, medium, small dice 5.0 each
  • Soft boiled eggs, cooled and shelled 10.0 each
  • Cotija cheese, crumbled 1.25 cups
  • Scallions, green parts only, (thin) sliced 10.0 Tbsp
  • Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz 10.0 oz
  1. Prepare the Pickled Red Onions

    • Thinly slice the onions and toss with lime juice and sugar. Season with salt and pepper to taste. Refrigerate at least 2 hours.
  2. Prepare the Tortilla Chips

    • Combine spices in a small bowl.
    • Fry the tortilla strips at 350F until golden brown. Drain, toss with spice mixture and set aside to cool; store in airtight container.
  3. Prepare the Roasted Pepper Salsa

    • Combine all ingredients; season to taste with salt. Allow to macerate. Refrigerate until needed.
  4. Prepare the Salad

    • For each portion, place 1 cup mixed lettuces in a bowl. In segments in the bowl, add ½ cup Roasted Pepper Salsa, ½ of a diced avocado, ½ of a diced tomato, 1/8 cup pickled red onion and ¼ cup fried tortilla strips. Top with soft boiled egg, cut in half, and drizzle with 1 ozHellmann's ® Charred Tomato and Garlic. Garnish with 2 Tbsp cotija cheese and scallions.