Hi all– We are trying to get a little jump on summer here. It’s been warm and my thoughts are already on summer break, lazing in bed mornings with a book, lunch dates with friends, weekend beach walks, dinner out under the maples in the backyard… It’s all about slowing down, less rush.
And salads. A bright salad for dinner, makes it seem like summer. Fresh colorful veggies, salty bacon and cheese. And tart cilantro lime dressing. It isn’t June yet, but with this salad on the table, it feels like summer!
MEXICAN COBB SALAD WITH CILANTRO LIME DRESSING
Salad:
4 cups leafy greens
3 small tomatoes, cut in quarters
1 firm avocado, peeled and cut in chunks
1/2 cup fresh (or frozen) corn kernels
1 Persian cucumber, sliced thin
3 strips of bacon, fried & crumbled
1 cup canned black beans, rinsed
2 hard boiled eggs, cut in half
1/3 cup cortijo cheese*
Dressing:
1/4 cup olive oil
2 tab. lime juice (about 1 large lime)
2 tab. cilantro, chopped fine
1/2 tsp. sugar
salt & freshly ground pepper to taste
This is easy. Spread the lettuces out on a platter and spoon the other ingredients on top. Done!
For the dressing, put the olive oil, lime juice, cilantro, sugar and salt & pepper into a container with a tight fitting lid. Shake til it’s thoroughly blended and drizzle over the salad.
Great served with a chunk of cornbread– or if there’s no time to bake, a handful of crispy tortilla chips. Dinner for two. Enjoy!
*I didn’t have cortijo cheese in the fridge, so used feta.
The Thankful Heart 