Mexican Chopped Salad with Creamy Cilantro Dressing

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Summer is salad season for me.  And summer has been nosing around northern California this past week with temperatures rising into the low 90’s the past couple of days.  There’s no way I want to turn the stove on during these beautiful evenings, so I’ve been eating so many salads, my skin is taking on a greenish tinge.

So, this recipe is about the creamy cilantro lime dressing.  Delicious on the salad, over grilled chicken . .. you name it.  Throw the ingredients in a little food processor and whir away.

The salad is a choose your own adventure salad.  Whatever sounds Mexican to you, chop it up.  My preferences are yellow bell peppers, thinly sliced radishes, corn, corn, corn, jicama, black beans, toasted spiced pumpkin seeds, cherry tomatoes, mucho avocado, cilantro and lots of crunchy chopped romaine, and if you’re protein-deprived, grilled chicken or steak of your choice, but I like this as a veggie salad.

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Creamy Cilantro Lime Dressing

1 cup cilantro Leaves
1 clove fresh garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons champagne vinegar
2 limes, juiced
1/2 cup grapeseed oil

Smack all the ingredients in a blender (I use a mini chop) and blend until smooth and green.  That’s all folks!!




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