BRAZILIAN COBB SALAD
Serves 6
This salad takes its inspiration from some classic flavors of Brazil: hearts of palm, corn, black beans, avocado and cashews.
Ingredients
Dressing
1/3 cup chopped cashews
1/2 cup parsley leaves
4 tablespoons orange juice
3 tablespoons lime juice
1/2 teaspoon liquid aminos
1/2 teaspoon ground black pepper
Salad
1/2 red onion, thinly sliced in half-rings
8 cups loosely packed mixed greens
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 avocado, diced
1 cup cooked no-salt-added black beans, drained
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons cashews
1/3 cup chopped cashews
1/2 cup parsley leaves
4 tablespoons orange juice
3 tablespoons lime juice
1/2 teaspoon liquid aminos
1/2 teaspoon ground black pepper
Salad
1/2 red onion, thinly sliced in half-rings
8 cups loosely packed mixed greens
1 (14.5-ounce) can hearts of palm, rinsed and sliced into rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 avocado, diced
1 cup cooked no-salt-added black beans, drained
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons cashews
Method
To make the dressing, combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning and thin to desired consistency with additional orange or lime juice. Transfer to a bowl and set aside. **I didn't blend it but rather just stirred the ingredients together, and it turned out great**
For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness. **Skipped this step too!!**
To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad. **To serve, I just mixed everything together and loved it that way!! Easier too!!**
For the salad, place onion slices in water, add a few ice cubes and let sit for at least 15 minutes before serving. When ready to assemble salad, pour off water and drain onion thoroughly. Soaking the onion in water will reduce its sharpness. **Skipped this step too!!**
To serve, arrange greens on a platter or in a large salad bowl. Arrange onion, hearts of palm, bell peppers, avocado, black beans, corn and cashews in sections on top of the greens. Stir dressing to recombine and serve alongside salad. **To serve, I just mixed everything together and loved it that way!! Easier too!!**
Nutrition
Dressing: Per serving (about 2oz/31g-wt): 50 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 1g protein, 5g total carbohydrate (0g dietary fiber, 0g sugar), 0mg cholesterol, 25mg sodium Salad: Per serving (about 10oz/285g-wt.): 160 calories (50 from fat), 6g total fat, 1g saturated fat, 7g protein, 25g total carbohydrate (9g dietary fiber, 5g sugar), 0mg cholesterol, 330mg sodium
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