Sunday, June 10, 2007

Mexican-Flavor Salad with Avocado Dressing

I didn't take any pictures of this, because boy did it look disgusting. But it TASTED great, and it's all stuff I keep on hand, and it was super quick and healthy!

1 head red leaf lettuce, washed and torn
1 cup corn kernels (fresh, frozen, canned, whatever)
1 can black beans
sliced radishes
Organic blue corn tortilla chips
1/2 red onion, thinly sliced
1 marinated skrt steak if you happen to have one left over like I did, or some grilled chicken or shrimp - whatever.

1 avocado
3/4 cup loosely packed cilantro, chopped
3/4 cup liquid (I used part water and part buttermilk; anything would work, up to and including chicken stock)
Juice of 1 lime and 1 lemon (the lime was really dry, so go by taste here)
1/2 cucumber, peeled
4 scallions, roughly chopped
1 jalapeno, seeded
1 tsp cumin
a couple of shakes of cayenne and chili powder
Throw all these together in the blender and blend until dressing-ish. Toss salad ingredients together (leave the chips for last) and pour over the dressing. (It makes way more than you need for one salad, obvs.) Eat.


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