• 1/2 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon cumin
  • 1/4 cup chipotle chiles in adobo sauce, puréed
  • A pinch of salt
  • A pinch of black pepper
  • 1 large tomato, diced
  • 1/2 cup red onion, diced
  • 1 large avocado, diced
  • 1/3 cup fresh cilantro, chopped
  • 2 andouille sausages, about 1/2 lb., grilled
  • 1 cup cornbread, 3/4-inch cubes

Toast the cornbread: spread out the cubes on a baking sheet and bake at 350° F for about 10 minutes, turning once or twice, until golden brown. Set aside to come to room temperature.

Grill the sausage.

Make the dressing: whisk or blender together the olive oil, lime juice, chiles, cumin, salt and pepper.  Caution: this recipe likely makes more dressing than you will need for this salad.

Assemble the salad: Combine the tomatoes, avocado, onion, and cilantro and toss gently to combine. Add the dressing to taste, and gently toss again.  Add the toasted cornbread to the salad and toss gently, adding more dressing if needed. Divide the salad among two plates, top with the grilled sausage, and serve.