I'm always looking for ways to lighten my meals during the summer season - enter my Mexican Summer Harvest Salad, which takes the freshest veggies for a beautiful and satisfying meal
Course Salad
Cuisine Mexican
Prep Time 30 minutesminutes
Servings 6people
Ingredients
4 cupsarugula
2avocados, sliced
1 cupfresh or frozen corn
1 /2cup cherry tomatoes, halved
3tablespoonsCotija cheese, crumbled
crushed tortilla chips (optional)
Zesty Lime Ranch Vinaigrette
1tsplime zest
1/4cupolive oil
2tbspfresh lime juice
1tbspchopped cilantro
1clovegarlic, minced
1/2 tspsalt
1tsphoney
1/4tspground coriander
1/2tsppepper
Instructions
Combine all salad ingredients, expect avocados together in a large bowl, toss. Add avocados last.
Mix all vinaigrette ingredients together, except for oil. Slowly drizzle in olive oil to create emulsion, pour over salad and toss.
Notes
If you want to add some protein to this salad, I recommend grilled shrimp. Here is one of my favorite recipes: Grilled Herb Shrimp by Ina Garten