Seriously, what’s not to love? Crisp hearts of romaine provide a base for a colorful riot of diced peppers, tomatoes, corn, cucumbers, pepperjack cheese, scallions, and avocado. A zingy chile-lime vinaigrette ties the ingredients all together, while a handful of crumbled blue corn tortilla chips push this salad over the top.
This has been a long-time favorite salad of mine, and I’ve foisted it on at least twenty different people this week. It makes a satisfying solo meal, but I think it’s especially perfect for a big crowd of people, especially when that party takes place on the most stunning late spring night on a beautiful roof top.