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Plain Greek yogurt
Avocado
Lime (zest and juice)
Fresh cilantro
Romaine or Boston lettuce, chopped
Mesclun
Fresh cilantro, coarsely chopped
Black beans, rinsed and drained
Kañiwa, cooked
Cherry tomatoes, cut in halves
Baby corns, cut into chunks
Avocado, diced
Red onion, finely chopped
Feta cheese, crumbled
Using a food processor or hand blender, puree all the sauce ingredients except the cilantro until smooth. Transfer the sauce into a bowl. Add the cilantro. Keep in the refrigerator until ready to serve.
In a large bowl, gently toss all the salad ingredients except the feta cheese.
Split the Mexican salad into 2 bowls. Garnish with the feta cheese and marinated onions.
