Tuesday, September 14, 2010

A Twist On The Green Goddess

With all of this fall talk I got to thinking I should bid summer a proper farewell and pay tribute to the lovely things it brings with this salad recipe. This is my sweet husbands favorite salad and he requested it this week so it's only right to share it with you. It's bursting with flavor and really can be made anytime but just screams summer. It was a nice way to say goodbye to my least favorite season of the year (don't get me wrong... I like summer... just "least" of the 4 options I have). As much as I enjoy vacations and swimming pools and outdoor festivals all over the awesome city I reside in, I loathe heat and sweat and heat and blazing bright sun that makes my sensitive eyes water and HEAT! That being said, please enjoy this summer farewell salad as I tap my fingers (impatiently) watching the thermometer drop.

Bye Bye Summer Salad

1 head romaine lettuce
3 tomatoes (seeded and chopped)
1/4 jalapeno (finely diced)
1 can black beans (drained and rinsed)
1 teaspoon sea salt
2 boneless chicken breasts

Wash and tear the lettuce and toss into a salad bowl. In another bowl combine the beans, tomatoes jalapeno and salt and set aside. Season chicken breasts to your liking (I drizzle with olive oil and season lightly with salt, pepper and oregano) then grill and shred. Set aside.

A Twist on The Green Goddess ~Dressing~

2 avocados
2 cloves garlic (minced)
1/2 Cup sour cream
juice from 2 limes (about 4 Tablespoons)
salt and pepper

In a blender combine all above ingredients and mix well (the dressing will be a pale green color and thick... almost like a paste). Pour the dressing over the lettuce and toss well (*note* I reserve about 1/2 cup of the dressing and chill it over night to eat the next day on tortillas).

Once the lettuce is thoroughly coated and dripping with this tasty dressing, spoon the black bean "salsa" over the top of the salad and top with shredded chicken breast.

To finish the salad off, I purchased fresh tortillas from the grocery store, sliced them into strips, drizzled them with canola oil, sprinkled them with sea salt and baked them at 350 for 20 minutes. You could also make your own homemade tortillas or just use chips. The strips do make for a nice salty crunch!


  1. yum!! This makes me want to start summer all over again and eat more salads.

  2. How nice that your hubs asked for this salad. It sounds like a great one!

  3. It's so pretty! Green Goddess is my faaaaaaavorite. Somehow I never thought to make it. Now I will!

  4. I say we prolong summer just a little longer...long enough for me to eat some of this! :) Love the twist on Green Goddess...want some

  5. Did you mention that you didn't like the heat? This week has been the perfect mix of weather, cool in the mornings and sunny in the days. Your salad sounds delicious and very fresh. It goes on the menu next week!

  6. this sounds like a great salad. love your twist.