Green Salad with Lime Chili Vinaigrette
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
- 4 corn cobs boiled and cut off the cob, about 1-2 cups
- 2 Tbsp olive oil
- ½ tsp chili pepper
Build the salad:
- 4-6 radish, thinly sliced
- 1-2 large avocado, cut into small chunks
- 1/2 small red onion, diced
- 1 cup Feta cheese, or Cotija cheese, crumbled
- 2-4 Roma Tomatoes, diced
- 1 English cucumber, diced
Make the vinaigrette:
- ⅓ cup seasoned rice wine vinegar
- ¼ cup fresh lime juice
- 2 Tbsp honey
- 1 clove clove garlic, minced
- 1 ½ tsp favorite spice, such as smokey paprika, Mexican spice, or chipotle chili pepper
- 1 tsp cumin
- ½ tsp kosher salt
- ¾ cup avocado oil
- 1 cup tightly 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.
Notes
Reposted from June 2014.
Nutrition Facts
Calories: 204kcal, Carbohydrates: 7g, Protein: 3g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 11mg, Sodium: 264mg, Potassium: 173mg, Fiber: 2g, Sugar: 4g, Vitamin A: 202IU, Vitamin C: 6mg, Calcium: 74mg, Iron: 0.4mg