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Big Ass Salad

Big Ass Salad

AuthorJim Brown

Kitchen Essentials

Prep

No prep needed. 

Ingredients

 2 Large Handful Mixed Greens
 6 -7 Cherry Tomatoes
 ¼ cup Fresh Blueberries
 4 Radishes- Sliced
 ¼ cup Pumpkin Seeds
 1 oz Cheese
 2 oz Prosciutto- Sliced Thin
 1 oz Salami or Sopressata- Sliced Thin
 ½ Ripe Avocado Sliced
 1 Creamy Avocado Lime Cilantro Dressing
 1 Avocado
 1 Clove of Garlic Minced
 1 Juice from a Lime
 ¼ cup Full Fat Plain Yogurt
 1 cup Cilantro Chopped
 ¼ cup Extra Virgin Olive Oil
 1 Generous Pinch of Salt and Pepper
1

Today's list of ingredients is a recommendation to get the creative juices started. If Prosciutto or Sopressata aren't your thing, then feel free to substitute smoked salmon, leftover grilled chicken breasts, or whatever tasty leftover protein that's in your fridge and begging to be the star in your Big Ass Salad.

2

I make a point to have pre-washed mixed greens because it takes one of the hassles out of making a salad. I also make a point to keep fresh blueberries, strawberries, goat's milk cheese, pumpkin seeds, cherry tomatoes, carrots, celery, etc. So that I'm always ready for a Big Ass Salad.

3

Today we're making Creamy Avocado Lime Cilantro Dressing. I recommend using an immersion blender. Peel and remove the seed from the avocado and place it in a cup that is deep enough for all of the ingredients and large enough for the immersion blender head. Add the yogurt, cilantro, EVOO, salt, pepper, juice from a lime and minced garlic and blend till desired smoothness.

4

Place salad ingredients in bowl and pour desired portion of dressing over ingredients and use your hands to make sure you've dressed the salad. Enjoy. Keep any unused dressing refrigerated and use within 3-4 days.

Ingredients

 2 Large Handful Mixed Greens
 6 -7 Cherry Tomatoes
 ¼ cup Fresh Blueberries
 4 Radishes- Sliced
 ¼ cup Pumpkin Seeds
 1 oz Cheese
 2 oz Prosciutto- Sliced Thin
 1 oz Salami or Sopressata- Sliced Thin
 ½ Ripe Avocado Sliced
 1 Creamy Avocado Lime Cilantro Dressing
 1 Avocado
 1 Clove of Garlic Minced
 1 Juice from a Lime
 ¼ cup Full Fat Plain Yogurt
 1 cup Cilantro Chopped
 ¼ cup Extra Virgin Olive Oil
 1 Generous Pinch of Salt and Pepper

Directions

1

Today's list of ingredients is a recommendation to get the creative juices started. If Prosciutto or Sopressata aren't your thing, then feel free to substitute smoked salmon, leftover grilled chicken breasts, or whatever tasty leftover protein that's in your fridge and begging to be the star in your Big Ass Salad.

2

I make a point to have pre-washed mixed greens because it takes one of the hassles out of making a salad. I also make a point to keep fresh blueberries, strawberries, goat's milk cheese, pumpkin seeds, cherry tomatoes, carrots, celery, etc. So that I'm always ready for a Big Ass Salad.

3

Today we're making Creamy Avocado Lime Cilantro Dressing. I recommend using an immersion blender. Peel and remove the seed from the avocado and place it in a cup that is deep enough for all of the ingredients and large enough for the immersion blender head. Add the yogurt, cilantro, EVOO, salt, pepper, juice from a lime and minced garlic and blend till desired smoothness.

4

Place salad ingredients in bowl and pour desired portion of dressing over ingredients and use your hands to make sure you've dressed the salad. Enjoy. Keep any unused dressing refrigerated and use within 3-4 days.

Big Ass Salad
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