Southwestern Salad with Creamy Avocado Lime Dressing

I love salads. Especially hearty, full meal salads. This salad was inspired partly by the amazing flavor of fresh summer corn and the need to use up some items in the fridge! I used green onions as that was what I had, red onions would work equally well. My 6 yr old thought it was spicy (without the chipotle powder!), so next time a little honey in the dressing should work for her. Feel free to add some grilled chicken or salmon if you'd like more protein. Maybe a nice glass of Reisling or Pinot Noir to finish it off!

Southwestern Salad with Creamy Avocado Lime Dressing

Serves 4


1 head romaine lettuce
2 cups organic corn (from frozen or fresh)
4 green onions
1 pint cherry tomatoes
1 yellow or orange bell pepper
1 cup loosely packed curly parsley
1 cup loosely packed cilantro
1 avocado
Juice of 1 1/2 limes
2 garlic cloves
1/2 cup extra virgin olive oil
3 tsp apple cider vinegar
1/4 tsp sea salt
Pinch of ground chipotle powder
1/4 cup hemp hearts


Finely chop romaine, onions, pepper and parsley.
Cut cherry tomatoes in half.
Combine all salad ingredients in a large bowl and toss to combine.
Puree dressing ingredients from cilantro to chipotle in a blender or food processor until smooth.
Toss salad with dressing and sprinkle hemp hearts on top.