Farmer's Markets are getting a little sad now. Oh there are still lots of delicious squashes, beets, and carrots, but the warm ripe tomatoes and happy little bundles of herbs are really thin these days. So, in honour of the warm summer days we've enjoyed, I'm giving a summer salad one last hurrah.
This weekend, when I'm planning for Thanksgiving, I'll start enjoying thoughts of roasted root veggies more. Today, I'll be enjoying a cerveza with my Mexican Green Goddess Salad!
Read on for the chasing the soon-to-be-winter blues away recipe!
Mexican Green Goddess Salad - serves 4
2 ears of corn, shucked or about 1 1/3 cups of frozen corn if you're making this salad in the dead of winter
1 head of romaine or 2 hearts of romaine, torn into bite sized pieces
1 can of black beans, rinsed and drained
1 cup of grape tomatoes, halves
1/2 bunch of green onions, minced
1 avocado, cubed
1/4 cup of cilantro
1/3 cup of Mexican cheese or feta, crumbled
Mexican Green Goddess Dressing, recipe follows
1. Steam corn and slice off the cob. Try to leave as many large chunks of kernels as possible for dreams of warm sunny days.
2. Toss lettuce with 1/2 of the Mexican Green Goddess Dressing and then toss with the remaining ingredients.
3. Serve salad with extra dressing on the side for those who want a little more.
Mexican Green Goddess Dressing
2/3 cup of yogurt
1/4 cup cilantro
2 green onions, minced
1/4 cup lime juice
1 tablespoon green hot sauce
1/3 cup oil
1 tablespoon honey
Salt and pepper to taste
1. Combine all ingredients in a blender and purée until smooth. Season to taste with salt and pepper.