Monday, January 31, 2011

Avocado Salad

Salads is one of the simplest ways to get in your veggies. Salads can be served as a side-dish or even as a main course with some protein added to it. Avocados have the perfect texture for making any kind of salad recipe. It is important to pick avocados that are slightly firm but yields to gentle pressure which helps make a good salad. Here's a simple salad recipe...


1 medium red onion, diced
1 large red bell pepper, diced
1 large avocado, peeled, pitted, diced
1 cup yellow corn kernels
1/4 cup cilantro leaves, finely chopped
Salt, to taste
Pepper, to taste
1 tbsp olive oil

For salad dressing:

2-3 tbsp olive oil
1 tbsp dijon mustard
Salt, to taste
1 tsp pepper powder
1 tbsp lemon juice (adjust to taste)
1 clove garlic, minced
1 tsp sriracha sauce (optional)
1/4 cup buttermilk


Preheat the oven to 375°F.  In a cookie sheet, add the diced onion and red bell pepper. Toss some olive oil, salt and pepper. Mix well and spread evenly on the cookie sheet.  Roast the vegetables for 15 mins. Keep aside and cool the vegetables.

In a small bowl, prepare the dressing by adding olive oil, dijon mustard, salt, pepper, lemon juice, garlic, buttermilk and sriracha sauce. Whisk all the ingredients together and keep aside.

In a large bowl, add the roasted onion, red bell pepper, yellow corn kernels, avocado and chopped cilantro. Pour the dressing (not all of it, just enough to coat the veggies) on top of the vegetables. If you feel like adding any greens, you can use bite-sized pieces of romaine lettuce (optional). Add chopped cilantro and toss them all together and serve.

Makes 3 servings.

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