Chipotle-Garlic Chopped Salad

Makes 4 servings

For the dressing

1⁄4 cup extra-virgin olive oil

1 tablespoon pureed chipotles in adobo 2 teaspoons ketchup

1 tbsp white wine vinegar

1 tbsp good-quality mayonnaise

1 clove garlic, smashed

1⁄4 tsp kosher salt

Squeeze of honey (optional)

For the salad

1 1⁄2 pounds green leaf lettuce or green cabbage, thinly sliced (see headnote) 20 sweet potato tortilla chips

1⁄2 cup shredded Monterey Jack cheese One 15-ounce can no-salt-added black beans, drained and rinsed

1 1⁄2 cups frozen charred or roasted corn kernels, warmed through (see headnote)

1⁄2 cup sliced grape tomatoes

Flesh of 1 avocado, diced

3 radishes, thinly sliced

1⁄4 cup chopped fresh cilantro

For the dressing: Combine the oil, pureed chipotles, ketchup, vinegar, mayo, garlic, salt and the honey, if using, in a high-powered blender or food processor; purée on HIGH for about 30 seconds, until smooth. The yield is 1 cup.

For the salad: Combine the lettuce or cabbage, tortilla chips, cheese, black beans, corn, tomatoes, avocado, radishes and cilantro in a mixing bowl and toss to incorporate. Just before serving, add the salad dressing (shake it first to re-emulsify, as needed) and toss gently to coat evenly.

Divide the salad among individual plates. Serve right away.

Per serving: 490 calories, 14 grams protein, 44 g carbohydrates, 31 g fat, 6 g saturated fat, 15 milligrams cholesterol, 310 mg sodium, 13 g dietary fibre, 6 g sugar

Adapted from “Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools and Efficient Techniques,” by Melissa Coleman (Oxmoor House, 2018).