Mexican Dinner Salad
Ingredients:
4 cups of greens - I used iceberg lettuce because I wanted extra crunch but you could use any greens that appeal to you.
1 cup of jicama cut into slivers - Peel the outside and then just cut into narrow chunks.
1 cup of cherry tomatoes, cut into halves
1 cup of corn - I used fresh corn that had been cooked the day before. Just cut the kernels off the cob.
1 cup of onion - Use red, white, yellow, or even shallots.
1 small avocado cut into bite-sized chunks - I give it a light dusting of sea salt to bring out more flavor.
1/2 of a 15 oz can of black beans, rinsed
8 oz of protein (You can always add more!)
Grated cheese (Optional)
Instructions:
If you are working with a partner who’s operating the grill you can have the prep work done on the salad part while the protein is cooking. Otherwise, I’d get the salad ready first. Cook the protein and then assemble.
Cut up your greens and put them in a large bowl. Add the other veggies except for the avocado. Save that for later assembly. Stir up the veggies to fully distribute.
Make your dressing and pour it on the salad. I'd suggest trying my lime-cumin vinaigrette. Then, toss it all again. Set aside until your protein is ready.
When the protein is ready add the salad mixture to your dinner bowl or plate. Top with the protein. It can be sliced, shredded, or chunked. Scatter on the avocado bites. And add the cheese if you are using any.
Enjoy!
Cheers,
Zola
