Even though I had a little end of the season fiesta shindig, I’m not ready to let go of summer just yet. Of course we can all do without the annoying bees, pesky mosquitoes & drippy ice pops, but when it comes to food…I’m still holding on to those spur of the moment BBQ’s, twilight picnics, & easy last minute dinners. Speaking of which, I had tons of fresh and tasty salad left over from my little party and figured why not make it even more into a festive main course for the family the next day. Yes, it was meant to be a side dish, but with a tiny bit of tweaking, any salad can quickly become the star with whatever veggies are hanging out in the fridge. Check this one out for an easy breezy lunch or supper! Serves 8? ?
• 8 cup salad greens washed & dried
• 1/2 cup red onion chopped
• 1/4 cup pistachios
• 1 red bell pepper seeded and chopped into medium sized pieces
• 1/2 cup cherry OR small heirloom tomatoes halved
• 1/4 cup dried cranberries
• 4 corns of cob grilled then husked OR 1/2 cup freeze dried corn (similar to a crouton, freeze dried corn adds amazing crunch to a salad with less calories)
• 1/2 cup kidney beans rinsed and drained
• 1/2 cup shredded Mexican cheese blend OR shredded cheddar cheese
• ¼ cup frozen green peas thawed
• 10 tortilla chips crumbled for topping
• 1/2 teaspoon salt
• Ground pepper to taste
Lime avocado vinaigrette
• 1 avocado peeled, pitted & halved
• 1 teaspoon honey
• 3 tablespoon olive oil
• 1-2 limes juiced (start with one and if dressing appears to thick, add the other one)
• salt & pepper to taste
1.) Using a sharp knife cut the kernels of corn off of the cob.?
2.) In a large bowl toss all of the salad ingredients together except for tortilla chips which can be sprinkled on top as the finale.?
3.) With either a food processor or fork mash up avocado until smooth and whisk in honey, lime juice & olive oil. Adjust seasoning to taste.?
4.) Drizzle salad with dressing and toss to coat.