July 20, 2021


Santa Fe Salad


½ cup thinly sliced red onion
1 medium ripe avocado, pitted and roughly chopped
¼  cup cilantro leaves
¼ cup lime juice
2 Tbsp extra-virgin olive oil
1 clove garlic, minced

½ teaspoon salt
7-8 cups mixed salad greens
2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
1 pint grape tomatoes, halved
1 (15 ounce) can black beans, rinsed


Step 1

Place onions in medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic, and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.

Step 2

Just before serving, combine salad greens, corn, tomatoes, and beans in a large bowl or 4 single bowls. Drain the onions and add to the bowl(s). Next add the dressing. Toss to coat. Enjoy! If making ahead for lunch for work or school, pack the dressing separate.

Nutrition Facts: Serving Size 2 cups: 322 calories, 10.6 gm protein, 40.8 gm carbohydrate, 12.9 gm dietary fiber, 11.4 gm sugar, 16 gm fat, 2.4 gm saturated fat, 3893.9 IU vit A, 44.9 mg vit C, 259.7 folate, 112.5 mg calcium, 3.8 mg iron, 78.9 mg magnesium, 1238 mg potassium, 406.7 mg sodium, .4 mg thiamin


Second Street Emporium Salmon Spinach Salad:

2 cup spinach
Packet of tuna or salmon (could use grilled salmon or tuna)
¼ cup feta cheese
2 Tbsp light Olive Garden Italian Salad Dressing
*Walnuts and mandarin oranges are optional

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