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Serves
6 side or 4 large entree portions
Author Notes
Fresh, flavorful and filling as is, this gluten-free vegetarian dish is also excellent topped with grilled shrimp or chicken, or thinly sliced, grilled flank steak. Even without the addition of optional meat, it is a beautiful, satisfying meal. —NancyML
Ingredients
- For the Citrus Vinaigrette
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6 tablespoons
freshly squeezed lime juice
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1/2 cup
good quality extra virgin olive oil
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3/4 teaspoon
kosher table salt
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1/2 teaspoon
finely ground, freshly ground black pepper
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1/2 teaspoon
good quality mayonnaise
- For the Salad
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2 tablespoons
freshly squeezed lime juice
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3
ripe avocados, diced
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6 cups
tender greens
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3
ripe tomatoes, cored, seeded and diced
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1/2 cup
finely diced red onion
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1 cup
fresh corn kernels (thawed frozen will work well if fresh isn't available)
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1
15 ounce can black-eye peas, rinsed and drained
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2 tablespoons
finely chopped tender herbs, such as basil, parsley, cilantro or chives, or any combination of them
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OPTIONAL: Grilled shrimp, grilled chicken, or thinly sliced, grilled flank steak
Directions
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Whisk the vinaigrette ingredients in a small bowl until thoroughly emulsified. Set aside.
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Toss the diced avocado with 2 tablespoons lime juice in a medium bowl. Set aside. Toss the greens with half the prepared vinaigrette and place on a large serving platter or individual plates. Top with chopped tomato, red onion, avocado, corn and black-eye peas. Sprinkle chopped herbs over salad. Serve the remaining vinaigrette on the side.
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