This Green Salad with Lime Chili Vinaigrette is packed with flavor--corn, cheese, tomatoes, cucumbers, cilantro and the best zesty dressing! The perfect light summer green salad. Dressing recipe from Nordstrom Family Table Cookbook. Makes enough for 1 very large salad or several small salads.
Ingredients
Fresh greens, cut in bite size pieces
4corn cobsboiled and cut off the cob, about 1-2 cups
2Tbspolive oil
½tspchili pepper
Build the salad:
4-6radish, thinly sliced
1-2 largeavocado, cut into small chunks
1/2 smallred onion, diced
1cupFeta cheese, or Cotija cheese, crumbled
2-4Roma Tomatoes, diced
1English cucumber, diced
Make the vinaigrette:
⅓cupseasoned rice wine vinegar
¼cupfresh lime juice
2Tbsphoney
1cloveclove garlic, minced
1 ½tspfavorite spice, such as smokey paprika, Mexican spice, or chipotle chili pepper
1tspcumin
½tspkosher salt
¾cupavocado oil
1cuptightly packed fresh cilantro leaves (cut off the stems), finely chopped
Instructions
To cook the corn, boil fresh corn cobs for 6 minutes; cool and cut the corn off the cob. You can also use frozen corn, defrosted.
Heat a saute pan with olive oil, fry the corn for about 2 minutes; add the chili pepper. Cool the corn and set aside.
Add greens to a large bowl and place chopped vegetables and cheese on top.
Make the vinaigrette:
To a canning jar, add the vinegar, lime juice, honey, garlic, and seasonings and whisk together, drizzling in the avocado oil.
Add in the finely chopped cilantro to the dressing mixture. Stir or shake well. Refrigerate.
When ready to serve, pour the vinaigrette lightly over the salad; toss and serve.