Deconstructed Tamale Salad with Cilantro-Lime Dressing

**Prepare the Masa Croutons:** Preheat oven to 400°F (200°C). In a medium bowl, combine masa harina, water, and salt. Mix until a dough forms.

Roll the dough out to about 1/4 inch thick on a lightly floured surface. Cut into small cubes (about 1/2 inch).

Toss the masa cubes with olive oil. Spread the cubes in a single layer on a baking sheet.

Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

**Prepare the Cilantro-Lime Dressing:** In a blender or food processor, combine cilantro, lime juice, olive oil, garlic, jalapeño (if using), salt, and pepper. Blend until smooth.

**Cook Protein (if needed):** If using chicken, steak, shrimp, or tofu, cook according to your preferred method. Shred or cube the protein as needed.

**Assemble the Salad:** In a large bowl, combine chopped romaine lettuce, black beans, corn, cooked protein, red onion, and avocado.

Pour the cilantro-lime dressing over the salad and toss gently to combine.

Top with the masa croutons and serve immediately.