Saturday/Sunday Southwest Salad

Things have gotten a little serious around here lately with talk of the flu outbreak and obesity-related deaths passing hunger-related deaths.  I’ve decided to take a little breather and share a nice, lighthearted recipe with you all today. (By the way, did you read my interview on wellness and chicken soup to beat the flu season on Park Slope Stoop?)  I’ve decided it’s a good idea to post recipes on the weekend because that’s when most people have the time to relax and cook.  When I post a recipe earlier on Saturday you have the rest of the weekend to try it out.  Sounds like a good idea, right?  So later on, when you’re ready, pour yourself a nice glass of….something….and get cookin! 🙂

Today’s recipe is an easy, yummy Southwest Salad.  It makes about 3-4 servings.  First, let’s start with the dressing.  Here’s the recipe:

Avocado, cilantro, lime dressing

Ingredients:

  1. 1/2 avocado
  2. 1/2 cup olive oil
  3. 1/2 fresh lime
  4. 1/4 tsp chili powder
  5. some fresh chopped cilantro
  6. 1 tsp honey
  7. salt & pepper

In a large bowl pour in the olive oil, lime juice and honey.  Whisk together.  Scoop out the half avocado and with the back of a fork, mash the avocado until it forms a thick, smooth dressing coating the bottom of the bowl.  Stir in the chili powder and salt and pepper to taste.

Southwest Salad

Ingredients:

  1. kale
  2. mixed greens
  3. grape tomatoes
  4. celery
  5. 1/2 avocado
  6. tortilla chips
  7. 1/2 can black beans
  8. cheese (optional)
  9. 2 large chicken breasts (optional)

In a small pot, heat up the 1/2 can of black beans.  Wash and dry the kale and mixed greens and chop the celery.  Toss everything plus the black beans in the large bowl with the dressing.  Chop the avocado and add with the tomatoes and crumbled tortilla chips to the top.

Optional: For a non-vegan version, top with some cheese.

Optional: For a non-vegetarian version, rinse the two large chicken breasts and sprinkle with about 2 tsp of chili powder, 1/2 tsp of cumin, a pinch of cayenne and salt and pepper.  Add to a heated pan, coated with olive oil and cook thoroughly on both sides.  Once cooked allow to cool and shred the chicken with two forks.  Add the chicken to the top of the salad.

With two large salad forks, dish up and enjoy.  This salad will be great for lunch or dinner.  Pair it with a margarita and you’ll have yourself a nice little party.  You’ll love it!  Happy weekend!  Cheers! 🙂

Southwestern Salad

2 thoughts on “Saturday/Sunday Southwest Salad

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