Mexican Chopped Salad

Dressing:

1 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

1 tablespoon freshly squeezed lime juice

1 medium grated garlic clove

1 teaspoon freshly grated lemon zest

2 tablespoons curry powder

1 teaspoon sugar or honey

2 tablespoons water

Whisk together all of the ingredients in a large glass measuring cup with a spout for easy pouring. Set aside until you’re ready to use.

Salad:

1 cup diced iceberg lettuce

1 cup diced mixed baby salad greens

1/2 cup diced English cucumber, seeds removed

1/2 cup diced red onion

1/2 cup diced tomato, seeds removed

1/2 cup black beans, rinsed

1/4 cup diced pickled jalapeño

1/2 cup shredded cheddar cheese

2 tablespoons chopped cilantro

1/3 cup crushed tortilla chips

Place all of the ingredients except the crushed tortilla chips in a large mixing bowl. Pour just enough dressing on the salad to moisten and toss to combine. Add a bit more dressing if you feel like it needs it then mix in the crushed tortillas right before serving.