Tuesday, October 13, 2015

Southwestern Avocado Salad

The other day MGG and I went up to Pt. Mugu in Camarillo to watch my very first air show.  

WOW!  What an amazing thing to experience.

The RUSH you get from seeing these planes speed across the sky.  We were lucky that this show had many different airplanes but the main attraction was the BLUE ANGELS.  I can't even describe what you feel when you see them fly in formation about 10 feet from each other....or coming at each other head on, or speed over your head unexpectedly.  They almost knocked me off my feet (literally)!! Needless to say I was blown away by the air show and can't wait to go again!  

After a long day I begged MGG to go to one of the local farmer's markets in Oxnard to pick up some fresh veggies for our late lunch/early dinner.  He didn't resist too much as he knew he was in for a great treat later on.  So off we went, "Mach 1" to the farmer's market.  Oxnard is one of the major hubs for farms in CA so it is filled with farm fresh foods. Today was all about Avocados, lettuce, corn, and carrots. We loaded up and headed home in anticipation of a great salad.

Loving the flavor of the southwest I decided to throw together this quick, yet delicious salad.  It's filling, but if you would like to add meat for additional protein I highly recommend some grilled chicken.  Yum! 

Try it.
You'll LOVE it!

The flavors are perfect together and the buttery fresh avocado just adds that extra special something. I've added two different dressings for you to choose from. They are both great with this salad.  


Southwestern Avocado Salad

serves 4

1 head Red leaf lettuce, chopped
1 14 oz lower sodium can black beans, rinsed
1 large tomato, diced
1 cup of shredded carrots
2 ears of corn (1 1/2 cups fresh/frozen corn)
2 avocados, cubed
Lemon juice
Queso Fresco, crumbled
Ranch Salsa dressing (optional) (see below)
Southwest Vinaigrette (optional) (see below)

In a large bowl, add your lettuce, beans, tomato, and carrots. Wrap the 2 corn on the cobs in plastic wrap and microwave on high for 3 1/2 minutes.  Allow to cool before handling. Slice corn kernels off the cob.  Add corn to bowl.  Sprinkle avocado cubes with lemon juice to keep from browning. Add to the bowl.  Mix salad and transfer to a platter.  top with crumbled cheese and serve with your choice of salad dressing.

Ranch Salsa Dressing:  Mix 1/2 cup of bottled or homemade ranch dressing with 1/4 cup of zesty salsa.

Southwest Vinaigrette:  Mix 1/4 cup olive oil with 2 Tbls. lime juice, dash of hot sauce, and 2 Tbls of chopped cilantro.  



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