2 scallions, chopped
2 cloves garlic, quartered
- In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, until they are cooked through. Cut into coins.
- Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
- Toss greens with 2 tablespoons of the dressing in a large salad bowl. (Refrigerate the remaining dressing.)
- Evenly arrange the sausage coins, pine nuts, queso fresco, black beans, corn and tomatoes in rows on top of the lettuce.