Thursday, March 17, 2011
Mexican Chopped Salad - Avocado Dressing
Cool-weather butter lettuce and cilantro from Boggy Creek Farm make friends with California avocado in this lovely (and healthful) salad.
1 large, ripe avocado
1/4 red onion
3 lemons, juiced
4 tablespoons extra-virgin olive oil
1 hand full of fresh cilantro
Kosher salt to taste
Combine all ingredients in a food processor until just short of smooth to give this more texture.
1 head butter lettuce, hand shredded
1 cucumber, diced
1/2 red pepper, diced fine
1 14-ounce can organic black beans
1 bunch green onions, diced
1 cup grape tomatoes, quartered
Sprinkle with Monterrey Jack
Layer salad fixings, starting with lettuce on the bottom and ending with the tomatoes and cheese. Top with avocado dressing.*
*Use like mayonnaise on burgers.