This is a chop-chop salad that is easy and fun. It is a great use for leftover sweet potatoes, but if you want to make it when you have no leftovers, it’s easy enough to microwave, bake or boil them; just remember to prepare them first and to allow enough time to do so. If you are preparing this salad ahead of time, wait until just before you are ready to serve to cut up the avocado and toss the salad with the dressing. —tw
10 side salads
fresh limes (5 tablespoons of juice, 1½ teaspoons zest)
white wine vinegar
cloves garlic, grated
freshly ground black pepper
olive oil (plus 2 tablespoons)
baby romaine lettuce
ears corn, kernels removed
red bell pepper, cut into 1-by-½-inch pieces,stems, ribs and seeds discarded
scallions, trimmed and cut into 1-by-½-inch pieces, root ends discarded
sliced black olives
can hearts of palm, drained and rinsed
jar artichoke hearts (not marinated) or frozen artichokes
microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into 2-inch cubes
medium dill pickles, cut into 1/2-inch dice
In This Recipe
Prepare the dressing by combining the Dijon mustard, molasses, lime juice and zest, vinegar, garlic, salt, and pepper in a mixing bowl and whisk to blend thoroughly. While whisking, drizzle in the oil until the mixture is thoroughly blended and emulsified. Set aside.
Combine the romaine lettuce, spinach, corn kernels, red pepper, scallions, olives, hearts of palm, artichokes, sweet potatoes, pickles into a large serving bowl. Cut the avocados into 2-inch cubes.
Whisk the dressing once more to blend and pour it over the salad. Toss gently to coat and serve.