Mexicali chopped salad with creamy cilantro lime dressing


I took this colorful salad to a Father’s Day cookout that one of Barrak’s trail running friends was hosting. I wanted to bring something healthy for this crowd of marathoners and triathletes, and I love the way this salad turned out.

It starts with a bed of torn Romaine. Add to that drained black beans, grilled corn sliced off the cob, halved grape cherry tomatoes, roasted pepitas (pumpkin seeds), sliced red onion, chopped orange pepper, and chunks of avocado. The pepitas added great crunch. Don’t skip them.

The dressing is a mix of mayo, sour cream, lime juice, fresh cilantro leaves, lime juice, grape seed oil (supposedly ‘cleaner’ tasting than olive oil), white wine vinegar, salt and pepper. Whir it all in the food processor for 10 seconds and you’re done! I picked up that Snowville-branded glass milk jug for $5 at the tour we recently went to. It has a snap-on cap and is perfect for storing (or toting) homemade dressings.

This one is a keeper.

Click here for the recipe, which I found on an increasingly reliable little blog called Simply Scratch.



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