Guest Chef Anita Dukeman shares the history of avocados and Southwestern Chopped Salad.
Southwestern Chopped Salad
1 romaine heart, chopped , about 1 ½ cups
½ iceberg lettuce head, chopped, about 1 ½ cups
1 large orange or red bell pepper, seeded and chopped
1 medium tomato, chopped
5 green onions, white and green parts, chopped
½ small red onion, chopped
1 can black beans, rinsed and drained
½ cups corn, fresh, frozen (thawed) or canned, rinsed and drained
½ avocado, chopped
1 cup loosely packed cilantro, stems removed, roughly chopped
½ jalapeno (with or without seeds—depends on your heat tolerance)
Juice from 1 lime (add zest from lime for added flavor)
1-2 garlic cloves, minced, to taste
¾-1 cup low fat buttermilk
2 teaspoons rice or cider vinegar, more to taste
½ teaspoon cumin
½ teaspoon salt, more to taste
Dressing: COMBINE dressing all ingredients in a blender or food processor and PUREE until mixture is smooth. TASTE and ADJUST seasonings if necessary.
Salad: Finely CHOP the romaine, iceberg lettuce, bell pepper, tomato, green onions and red onions. PLACE in a large bowl and add remaining ingredients. TOSS with dressing. SERVE.