Ingredients
FOR THE SALAD
7 oz. Supremo Pork Chorizo from V&V SUPREMO®, cooked according to package instructions
4 romaine hearts, cut into bite size pieces
1 oz. thinly sliced white cabbage
1 oz. thinly sliced red cabbage
4 oz. seeded and diced Roma tomato
1 oz. finely diced red onion
5 oz. frozen sweet corn, roasted
9 sprigs fresh cilantro, chopped
4 oz. diced avocado
3 oz. V&V SUPREMO® Queso Fresco Cheese, Crumbled
2 1/2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
8 oz. avocado cream dressing (see recipe)
FOR THE FRIED AVOCADO
1 large avocado
1 oz. quick mixing flour
1 large egg + splash of water
1 oz. panko bread crumbs