When I first eliminated foods from my diet because the wee one had an obvious food allergy, the most motivating and reassuring thing was the community of neighbors and friends who were right there with me, helping me through the transition of figuring out what I could and couldn’t eat as well as what was actually enjoyable. People who had been acquaintances became good friends over shared stories and recipes. I have so many emails from them with a note of encouragement and a slew of new recipes. This is one of them. It’s a delicious summer salad, perfect for your memorial day (or any ol’ summer day) bbq or picnic.
fresh veg and avocado chipotle salad
1/2 head purple cabbage, thinly chopped
2 cans any type of beans, drained and rinsed (black, kidney, pinto, chili, cannelini, etc)
10 ounce frozen corn, fresh if available
1 -2 large carrots, grated
a couple green onions
fresh cilantro
cherry tomatoes, halved
Dressing
2 avocados, peeled and pitted
juice and zest of two limes, about 1/3 cup juice
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon good quality soy sauce
1 teaspoon ground cumin
a little bit of chipotle pepper or adobo sauce, optional
Combine vegetables in a big bowl, set aside.
Put all dressing ingredients in a small food processor and process until smooth or mash together in a bowl. Don’t be alarmed at the color. I know what you think it looks like, and I know you know what I think it looks like.
Combine the dressing with the vegetables, mixing well. Taste and season with salt and adobo sauce.
Serve with chips, wrapped in lettuce leaves, or in a tortilla with a bit of sour cream, lettuce and sprouts, or try it in celery or cucumber boats.
This looks amazing. Can’t wait to try it!