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.

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