We shall call 2015 the Summer of Salads. With all the outdoor patio and pool bar work we’ve been doing it has been all about quick and easy dinners. Usually that means a huge a$$ salad and some sort of grilled meat. I just stock up lettuces, veggies, cheese, beans, avocados, seeds and dried fruit and get going on building a salad.
I grab my favorite huge bowl with a tomato printed on the inside and start buidling. Scott and I can usually get a dinner and a lunch out of one of those. Or if we happen to have friends or neighbors over it’s gone within a few minutes.
This creamy avocado dressing is addictive. It may become my new go to dressing. So easy!! And so delicious.
- 2 cups baby kale
- 2 cups arugula
- 1 cup broccoli slaw (contains broccoli, cabbage, carrots)
- 1 can beans (such as black beans, chickpeas, salad beans), rinsed and drained
- 1 avocado (1/2 for dressing, ½ for salad)
- Shredded Cheese
- Cucumber
- Corn
- Sunflower Seeds
- ¼ cup plain Greek Yogurt
- Juice and Zest of 1 small lime
- Salt/Pepper
- ¼ cup cilantro
- 1 clove garlic
- Combine kale, arugula and broccoli slaw in a large bowl.
- Layer toppings across bowl, beans, corn, cucumber, avocado, cheese, sunflower seeds
- In a blender combine Greek yogurt, lime juice and zest, salt/pepper. cilantro. garlic.
- Top salad with dressing if you are serving immediately or portion out if you plan to stretch the salad out for a few meals.
