The recipe is below. Serves 4.
Ingredients:
For Salad:
2 ears of steamed white corn, kernels removed {or you could use frozen, thawed}
2 pieces of grilled chicken breasts, diced into small pieces
1/4 cup chopped green bell pepper
1/4 cup chopped green red pepper
1 small tomato finely chopped
1 avocado diced fairly small
2 green onions finely diced
For Dressing:
1 lime, juiced
2 tablespoons of honey
½ cup extra virgin olive oil
1 tablespoon of red wine vinegar
2 teaspoons granulated garlic
2 tablespoons chopped cilantro {fresh is good, I only had freeze-dried on hand}
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Salt and pepper to taste.
Make your dressing first:
{Start with juicing your lime in a small bowl. I like to squeeze and twist in a fork at the same time to get all of the juice.}
{Round up your spices and herbs.}
{To the bowl of lime juice, add your honey and your seasoning.}
{Add the vinegar and olive oil.}
{Whisk this really well until the oil is combined and set aside while you chop your veggies. }
{Gather your fresh veggies. You can really get creative here and add in whatever you have on hand! :)}
{In a large bowl, start to add your veggies. I quickly steamed my corn and then removed the kernels from the cob. You could also just throw in some thawed frozen kernels.}
{I already had a bowl of grilled chicken breasts in the fridge - I sliced then diced them really small. You want the size of everything in the salad to be somewhat uniform.}
{Finely diced green pepper goes in the bowl.}
{... and red pepper.}
{Slice your green onion and add them to the party.}
{Add in a nice and sweet small tomato.}
{And diced avocado. Of course!}
{Mix all of your veggies in the bowl and you will have a pretty confetti salad.}
{Mix your dressing once more an pour it over the veggies. Add salt and pepper and give it a good mix.}
{Put it in a pretty bowl and serve!}
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