I can only go so long without a Mexican dish, and after stuffing my face during the Super Bowl, it was time for a huge salad.
I scoured the internet for a cilantro lime vinaigrette to go over my massive salad, and I decided on this one from Veggie and the Beast. There’s something about cilantro and lime that just brightens up a dish. So fresh and delicious!
To make this simple salad, fill a large bowl with your favorite mixed greens and throw in a handful of seeds, chickpeas, chopped red bell pepper and red onion.
Slice a firm tomato and remove the seeds, then cut half of an avocado into 1/3-inch slices (as best you can). Heat up a kitchen grill or panini press to medium heat and grill the avocado and tomato slices for 1-2 minutes (try not to squish the tomato slices). Place the grilled veggie slices on top of your salad, then spread about 1/2 cup corn (if frozen, thawed) onto the grill plates to heat the kernels, also 1-2 minutes. Add them to your salad, drizzle it with the cilantro lime dressing, and garnish with tortilla chips, if desired.
Lunch is served!
It may not be the prettiest salad I’ve ever made, but this Tex-Mex salad was delicious!