Summer Salad

I served this recipe pool side as a side dish for the pizza our friends Steph and Preston picked-up. This is easy to put together ahead of time and perfect for a summery side dish.

Salad a Vegetarian & Cooking! original, Dressing from A Spicy Perspective

-Salad mix
-3 hardboiled eggs, peeled and chopped
-2/3 cup crumbled blue cheese
-2 avocados, chopped
-1 cup blueberries
-1 cup almonds

Garlic Lime Vinaigrette
-1/3 cup olive oil
-Zest of one lime + 1/4 cup fresh lime juice (from 1-2 limes)
-1 clove garlic, minced
-2 Tb. honey
-2 Tb. heavy cream
-Salt and pepper

Add the salad mix as the bottom layer. Place the other salad ingredients on top or mix them in, whatever your preference is. Mix all ingredients for the dressing together and serve over the salad.

Although the blue cheese was salty this needed an additional salty element. I think that toasting the almonds might have helped add a better texture to this also. However, the dressing was fantastic, that is something that I will be making again. The dressing was nice and acidic, but a creamy style dressing. I was very happy with how that turned out.


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