If the cilantro and lime dressing isn’t your thing, I’m sure basil and lemon would make a fine substitute. And if you’d like to make a meal out of it, this salad would be perfect with some grilled shrimp, chicken, or steak to top it off.
The amounts in this recipe are all approximate, so feel free to use more or less of whatever you like, or swap ingredients for whatever is freshest or on hand. There are no rules here, just good food.
P.S. — T-Hubs and I are preparing to go on our first ever vacation together! We’ll be hopping a plane to Oregon on Saturday, and kicking back on the beach for just over a week. Don’t worry, though, because I’ve got some incredible bloggers taking over for me while I’m away. There will be no FAK Friday this week, but after that blog posts will continue as usual. I can’t wait to see the coast, and will take lots of pictures to share when we get back. Now, if you’ll excuse me, I’ve got some packing to do — cheers!
Healthy Summer Produce Salad with Cilantro Lime Dressing
Gluten-Free, easily made Vegan
For the dressing:
1/2 cup fresh squeezed lime juice (about 4 large limes)
1/4 cup fresh cilantro leaves, tightly packed
1-2 TBSP honey, to taste (or other liquid sweetener)
1 tsp. dijon mustard
1/2-3/4 cup good quality extra virgin olive oil
Optional: a dollop of plain greek yogurt, or a spoonful of avocado, to make a creamier dressing
For the salad:
8oz. mixed baby greens
1 small zucchini, ribboned*
1 small yellow squash, ribboned*
1-2 medium carrots, ribboned*
1/2-1 bell pepper, thinly sliced
1 cup snap peas, trimmed and halved
1-2 cups cherry or grape tomatoes, halved
2 ears fresh sweet corn, grilled
1 ripe avocado, sliced or cut into cubes
Optional: 1/2 cup crumbled feta or goat cheese
Optional: grilled shrimp, chicken, steak, or other protein
Salt and fresh cracked pepper, to taste
*I used a vegetable peeler to make the ribbons. Alternatively you could make thin slices, or just chop the vegetables into bite-sized pieces.
For the dressing: Combine everything in the bowl of your food processor or blender, and blend to combine. Add a dollop of yogurt, or a few cubes of fresh avocado, if you prefer a creamier dressing. Pour into a jar or other container and store in the fridge. Shake well before use.
For the salad: Place the baby greens on the bottom of a large serving platter or bowl. Arrange ribboned and sliced vegetables on top. Add the peas, cherry tomatoes, corn, and avocado. Top with crumbled feta or goat cheese and whatever protein you like (optional), and sprinkle a with a pinch of salt and fresh cracked black pepper. Serve immediately.