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  • Writer's pictureAl Friedman

Recipe of the week!

Southwest Cilantro Lime Salad!


Dressing 1 cup loosely packed cilantro, stems removed and roughly chopped

1/2 avocado

Juice of 1 lime

2 garlic cloves

1/4 cup olive oil

1 1/2 tsp. white wine vinegar

1/8 tsp. salt

2 tsp honey Salad Large head of romaine

1 can (15 oz) black beans, rinsed and drained

1 large orange bell pepper

1 pint cherry tomatoes

2 cups frozen corn, thawed

5 green onions


Dressing: In a food processor or blender, purée all dressing ingredients until smooth. Taste and adjust seasonings if necessary. Salad: Finely chop romaine, bell pepper, tomatoes, and green onions and move to a large bowl. Add remaining salad ingredients and stir to combine. Toss with cilantro-lime dressing and serve immediately.

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