Having no lime on hand and necessity being the Mother of Invention, lemon cilantro vinaigrette brightens this pretty (and healthy) spring salad of spinach, avocado and black beans.
|Spinach-Avocado Salad with Lemon Cilantro Vinaigrette|
Juice of 1 lemon
1 ripe avocado, diced
2 cups spinach, washed, drained and sliced into ribbons
1 cucumber, diced
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 cup diced tomatoes
1 can (14.5 ounces) black beans
1. Peel, dice avocado and dress in the juice of one lemon.
2. Rinse and drain a can of black beans
3. Prepare all other vegetables and toss together with dressing.
1 small shallot
1/2 cup cilantro leaves
4 tablespoons lemon juice (2 small lemons)
4 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon cumin
1/4 teaspoon cayenne
Chop shallot and cilantro and combine with lemon juice in mini-food processor. Add seasonings and process until shallot and cilantro are well mixed. Add olive oil. Blend more. Adjust seasonings to taste and dress salad.