How I do love these long Summer days!
And how I do love the beautiful produce which is displayed in Midwestia's amazing famer's market... Not to mention the gorgeous herbs reaching towards the sun in my little backyard garden. Lovely. Each and every one.
In this, the final installation of the Salad Days posts, I present you with the recipe for my salad piece de résistance; the Desperate Housediva Mexican Salad.
In a word: Yum!
This is the ultimate salad for people who don't find salads satisfying. It's quickly become Professor Hubs' (and Professor Hubs' whole family's) favorite Summer Salad.
It's customizeable, easily made completely vegan, and is naturally gluten free.
DESPERATE HOUSEDIVA'S MEXICAN SALAD
adapted from a recipe from my friend Claire and a recipe from SELF magazine...
(serves 4, generously)
2 heads romaine lettuce, chopped
1 can black beans, drained (preferable organic)
1 can sweet corn kernals (preferable organic and low salt) OR the kernels cut off of 2 leftover corn-0n-the-cobs.
12 cherry tomatoes, halved
1 jicama, peeled and chopped (or if you can't find it; 1 firm apple, peeled and chopped)
5 radishes, thinly sliced
1/4 cup of thinly sliced red onion or a handful of chives
handful of shredded cabbage
1 bell pepper (red or yellow) chopped
1 avocado, chopped
Handful of fresh cilantro, chopped
Handful or crumbled feta cheese (or not, for vegan cooks...)
Grilled protein of choice, cubed (Grilled chicken breast, grilled shrimp, grilled tofu, etc.)
Combine all ingredients and toss with dressing.
Juice of 4 limes + honey to taste (or 1/4 cup rose's sweetened lime juice)
1/4 cup apple cider vinegar
1 garlic clove, minced
1/3 cup olive oil or more, to taste.
Wisk to combine and use at least half to dress salad. Add more to taste and save the rest for another purpose (another salad, a marinade, etc.)