Valencia Salad

Valencia Salad

Makes entree size salads for 4
Top with shrimp or other protein if inspired

Lime & agave dressing:

1.5 cups olive oil
1/4 cup lime juice
1/2 cup white wine vinegar
1/4 cup agave syrup
3 tablespoons chopped cilantro
2 tablespoons freshly grated ginger
1 tablespoons freshly grated garlic
pinch of sea salt

Whisk ingredients together and store in a squeeze bottle, refrigerate.

For the salad:

2 cups romaine lettuce, chopped
2 cups mixed greens, chopped
1 cup black beans, cooked until firm and drained
1 cup roasted sweet corn
1/2 cup sliced red onions
1/2 cup diced feta cheese
2 avocados, ripe, diced
4 corn tortillas, shredded and fried until crisp in vegetable oil

Toss all ingredients except the tortillas with the dressing, plate and garnish with the shredded corn tortillas.

1 comment

  1. Janie Gestal - September 25, 2015 6:36 pm

    Had lunch in Darien a few weeks ago. So very good-shrimp quesadilla -yummy

    Reply

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