April 19, 2011

Summer Chopped Salad with a creamy Avocado Dressing

We are in full fledge summer here. The heat is on, and the fresh produce is certainly showing signs of summer delights. I am sort of a salad lover, in fact we have salad at least once a day, which means it can get a little boring from time to time. In order to keep the love alive, I like to try new ideas and ingredients in my salads. Usually I have spinach, but the crunch of a nice head of romaine lettuce sounded much more enticing last night. With everything chopped into nice little bite sized chunks, it stays crisp and light. The dressing could not be easier or healthier. It is creamy from the avocado, and there is good fats in both the olive oil and the avocado, not to mention great skin boosting vitamins! Again, this salad could not be easier, so I hope you get to try it out soon!

Summer Chopped Salad & Creamy Avocado Dressing
For the dressing:
1 avocado, seed and skin removed
juice of 1 lime
2 tablespoons apple cider vinegar
2-3 tablespoon olive oil (depending on preferred thickness of dressing)
1 scant tablespoon honey
slash of hot sauce
salt and freshly cracked pepper

Put all ingredients into a blender or food processor and mix until creamy. Salt and pepper to taste

For the salad:
3-4 radishes
1 large cucumber
1 1/2-2 cups cooked and drained black beans (you can use canned, just make sure to rinse well first)
1 mango
i head romaine lettuce
1/2 cup chopped cilantro

Slice radishes very thinly, and then quarter. Peel and cut cucumber in half. Scoop out seeds, and then cut into thin slices (half moons). Peel mango and cut around the seed. Cut up into small cubes. Wash lettuce, and chop on a cutting board into small bite sized pieces. In a large bowl mix all ingredients together and toss with dressing.

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