So, the weather hit the 50’s over here this past weekend and we are anticipating it again. You know what that means if you live in the midwest and just suffered through a long winter, right?
Tex Mex Rainbow Salad
2 cups shredded romaine lettuce
1 cup cherry tomatoes, halved
1 cup frozen sweet corn, thawed
1 cup black beans, drained and rinsed
1 yellow pepper, diced
1 orange pepper, diced
Tortilla chips, crumbled – optional
Grilled shrimp or chicken – optional
Arrange all ingredients on a serving platter. Drizzle with avocado dressing or your favorite salad dressing.
Creamy Avocado Dressing
2 garlic cloves
1 avocado, pit and skin removed
1/3 cup cilantro, torn
1-2 limes, juiced
1/3 cup olive oil
2 tsp salt
1 tbsp honey
1 tsp chili powder
Add garlic cloves to a food processor and pulse until it is in small pieces. Add avocado, cilantro and lime juice and pulse until smooth. Drizzle in olive oil. Pulse. Add honey, salt and chili powder. Pulse until smooth and creamy. Adjust taste with extra seasonings, extra lime juice, olive oil if necessary. Dressing should be thick and creamy, but pourable. Refrigerate for 30 minutes or more. Drizzle over salad and serve immediately. Leftovers can be stored for three days in a tightly sealed container in the refrigerator.