Mexican Chopped Salad

She doesn’t always follow the recipe….

Several weeks ago, my daughter suggested we try a recipe called Mexican Chopped Salad with Green Goddess Dressing by Gwyneth Paltrow. My recollection of Green Goddess Dressing is from the 1970’s when a company called Seven Seas made a shelf-stable bottled version of a salad dressing that typically contains a lot of mayonnaise and sour cream:  not something that would appeal to my family.

But, after reading the recipe, I realized Paltrow’s recipe was on the right track calling for Vegannaise instead of mayonnaise. However, I wanted an even lighter version of this dressing so after making many variations over the past few weeks, I came up with a recipe that suits my preference for a light but flavorful dressing with lots of cilantro. The ingredients of the salad also reflect a passion for avocado and lots of sweet grape tomatoes.

Mexican Chopped Salad Ingredients

• 2 heads of Romaine lettuce or 1 head of Romaine lettuce and 1 head of Red Leaf lettuce, chopped (I make it both ways)
• 2 scallions, green part only – chopped
• 1 pint of sweet grape tomatoes, chopped in half and quartered
• 15 ounces of cooked black beans (Fig Food Organic Black Beans or Eden Organic Black Beans), rinsed
• 3 ears of fresh corn, cooked with kernels removed, or one 15-ounce can of corn (with no salt added)
• 2 Haas avocados (chopped)

Directions

• Place the chopped Romaine (and Red Leaf Lettuce, if using) in a very large salad bowl.
• Add the scallions, tomatoes, black beans, corn, and avocado.
• Toss the salad ingredients gently so as to not smash the avocado pieces or beans.
• Drizzle the dressing (recipe below) over the salad and toss to distribute.
• Serve immediately. Makes 6 large portions or 10 small portions.

Vegan Green Goddess Dressing Ingredients

• 1/4 cup of Just Mayo (a plant-based mayo made by Hampton Creek Foods and sold in the refrigerated section of Whole Foods)
• 1/3 cup of cilantro leaves, chopped
• 1 scallion, green part only – chopped
• Juice of 1 lime
• 1/4 cup of extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt

Directions

• Place all the ingredients in a small food processor.
• Pulse for about 20-30 seconds until blended.