Grilled Avocado Salad

You can't say you've been to Snappy Salads until you've had this salad. Founder and CEO Chris Dahlander shares the recipe.

Grilled Avocado Salad

2 cups Leaf Lettuce
2 cups Iceberg Lettuce
1 oz. Chipotle Lime Vinaigrette
1/2 cup Corn & Black Bean Relish
2 Tbls. Queso Fresco
1 slice Grilled Tomato
1 half Grilled Avocado
1 squeeze Fresh Lime
1 oz Mexican Crema

Fill bowl with half leaf half iceberg lettuce, dress with Chipotle Lime Vinaigrette, add corn/black bean relish, spread queso fresco over the top of salad, add grilled tomato, add grilled avocado slices, squeeze fresh lime over the grilled avocado, and drizzle crema over top of salad.

Chipotle-Lime Vinaigrette   

1.5 C. Vegetable Oil
1 C. Green onions, chopped
1 C.  Lime juice
1 Tbl. Sugar 
1 Tsp. Honey  
½ C. Chipotle sauce or minced chilies  
1 Tsp. Cumin, ground
1 C.  Cilantro, fresh, chopped w/stems
Salt, To taste
Pepper, fresh ground, To taste  

Blend all ingredients together and refrigerate.  Makes enough for six servings.

Corn & Black Bean Relish

1 Tbl. Olive Oil 
2 C. Corn, drained
1 C. Black beans, drained
1/3 C. Poblano peppers, diced
1/3 C. Green onion, thinly sliced
As needed Salt

In a large skillet over high heat, add oil.  Add corn and stir until it starts popping and browning.  Remove from heat. In a large bowl, mix together the remaining ingredients and the corn.  Makes enough for six servings.