In continued celebration of the new warm weather and upcoming long weekend, I want to share a perfect-for-get-togethers salad recipe with you! Each time I assemble this salad, it gets rave reviews, whether served as a side or entrée. It has also been the perfect addition to fancy get-togethers with family and friends, weeknight dinners, grill-outs, or special events (aka, all occasions), as it’s simple to make and full of flavor, textures, and color! Crunchy romaine lettuce is nestled with shredded carrot, sweet cherry tomatoes, creamy avocado, spicy jalapeno, and savory corn. To kick it up a notch, this salad is then drizzled with a bright cilantro lime dressing that’s so simple you may never buy pre-made dressing again! The addition of grilled chicken breast (or steak if you prefer) transforms this delectable dish into a full entrée that everyone will love! To make the salad, start by chopping up two washed hearts of Romaine. Cut the white end of the lettuce off, and then, while holding the lettuce in a bunch, chop down through the length of the lettuce. Next, chop down the center to make smaller, bite size pieces. Place the lettuce in a large bowl and set aside. Next, start quartering the cherry tomatoes. Simply slice each tomato in half and then slice each half in half again (say that four times fast)! Add the tomato quarters to the bowl with lettuce. Next, we’ll mix in the shredded carrot (do you see where the confetti name comes in?!). You can purchase carrot that has already been shredded at the store, or, shred using your food processor (to save on cost- I did the latter). Add the carrots to your salad. I like a slight kick in my salads, so I added one finely diced jalapeno (seeds removed), however, this step is optional for you and yours. Tip: to easily remove seeds from a small pepper like a jalapeno, slice in half lengthwise and scoop out the ribs and seeds with a spoon! Finally, add in some chopped avocado and a can of corn that has been rinsed (this would be a great time to use up leftover grilled corn if you have it!); give the salad a big toss to combine all of the colors and flavors- set aside. Now for the dressing! Add one cup washed and dried cilantro leaves to a blender. Layer with ¾ cup plain nonfat Greek yogurt, ½ Tbsp. minced garlic, 1 Tbsp. lime juice, 1 tsp. cumin, ¼ tsp. salt, ¼ cup milk, and a dash of pepper. Blend until smooth, about 1 minute. Note: adjust milk based on consistency, for a thinner dressing use a ½ cup. Refrigerate your dressing until ready to use. This salad may be assembled up to one day ahead of time (waiting to dress the salad until you are ready to serve); however, it’s best the first day. With the sunny weather and a weekend (hopefully) full of fun outdoor activities, this simply delicious salad will be the perfect pull-together dinner. Keep it as-is to serve as a side salad or, do as I did, and serve with grilled Dad’s Lemon Pepper chicken breast! I hope you have a great week!
Confetti Salad with Cilantro Lime Dressing
- 2 Romaine Hearts, chopped
- 1 pint cherry tomatoes, quartered
- 1 jalapeno, seeds removed, chopped (optional)
- 1-2 Avocado’s, chopped and pitted
- ½ cup shredded carrot
- 1 can corn, drained and rinsed
- 1 cup cilantro leaves
- 6 oz. Plain, nonfat Greek Yogurt
- 1 Tbsp. lime juice
- 1 tsp. cumin
- ½ Tbsp. minced garlic
- ¼-½ cup skim milk
- ¼ tsp. salt
- Dash of pepper
- Combine lettuce, tomatoes, avocado, jalapeno, corn, and carrot in a large bowl. Toss until well combined. Set aside.
- In a blender, combine cilantro, nonfat plain Greek yogurt, skim milk, lime juice, cumin, garlic, salt, and pepper. Blend until smooth.
- Drizzle salad with dressing. Enjoy!
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