Iceberg Salad with Jalapeno Crema & Chorizo Crumb


  • 2 Heads iceberg lettuce, cut into large wedges
  • 1/2 Chorizo sausage, skin removed
  • 1 packet Carman’s Kitchen Chilli Corn Crunch Super Seeds, to serve
  • 2 Jalapeno chili, finely chopped
  • 1/4 Cup Whole egg mayo
  • 1/4 Cup Sour Cream
  • Juice of 1/2 lime
  • Pinch of sea salt flakes


  • Preparation time: 10
  • Cooking time: 5
  • Serves: 8

Arrange iceberg wedges on a serving platter.

Very finely chop the chorizo filling then place into a cold frypan over medium heat. Fry until crispy then allow to cool.

To make the jalapeno crema, whisk together all ingredients. Spoon generously over the lettuce wedges. Sprinkle with fried chorizo and Carman’s Kitchen Chilli Corn Crunch Super Seeds to serve.


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