Fresh Greens with Peanut Lime Dressing

Description

I think that using a fresh cob of corn really adds to the flavour and texture of this salad, which is why I usually make it when fresh corn is available. Typically I save a cob or two from what I cooked the night before. Simply let it cool, wrap it in plastic wrap and when you are ready to make the salad cut the kernels of the cob. You’ll find this much easier than doing it when the cob is hot!

Serves 4.

Printable Recipe

 

Ingredients

DRESSING
1 Cup	Peanut Sauce
1/4 Cup	Lime juice – freshly squeezed (this would be the juice of 2 limes)
2 Tbsp	Lime zest – or the zest of 2 limes
TORTILLA CROUTONS
2 whole	Corn tortillas – small size, 7”
2 Tbsp	Roasted Garlic Olive Oil
SALAD
1 Cup	Dates – fresh, chopped into 1/4″ pieces
7-8 Cups	Mixed greens- include lots of romaine, rinsed and spun dry
1 cob	Corn – cooked, kernels removed (3/4 cup corn kernels)
1 14oz can	Black beans- drained and rinsed
1 whole	Avocado – peeled, cut in half, pit removed and avocado thinly sliced
3/4 Cup	Feta cheese – drained and cut in ½” pieces
1/4 Cup	Peanuts – roasted, chopped
1 whole	Lime – cut in wedges

 

Instructions

To Prepare the Dressing
1) In a mixing bowl whisk the Peanut Sauce, lime juice and lime zest together. Cover and refrigerate until ready to use.

To Prepare the Tortilla Croutons
1) Slice tortillas into pieces 1/8″ wide and 1″ long.
2) On high heat, heat the Roasted Garlic Olive Oil in a small pan or skillet. Divide the tortilla pieces into 3-4 batches. Place a batch in the heated oil and fry until golden…less than 1 minute. Drain on a paper towel. Sprinkle on salt and set aside. Repeat with the remaining batches. If necessary add more oil to the pan.
3) Allow to cool to room temperature and store in an air tight container for up to 48 hours at room temperature or for up to 5 days in the fridge.

To Prepare the Salad
1) To assemble the salad, place the mixed greens in a large bowl. Toss with enough dressing to lightly coat.
2) Add the corn kernels, dates, black beans, half the feta cheese, half the tortilla pieces and gently toss. Divide lettuce mixture between 4 dinner plates. Garnish each plate with the thinly sliced avocado pieces. Top each salad with crumbled feta cheese, tortilla pieces, and chopped peanuts.