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Salads
Mexican/American
4 - 6 servings
10 minutes
5 minutes
1/3 cup Extra Virgin Olive Oil
Juice from 3 Melissa’s Limes
4 tablespoons Cider Vinegar
1 cup Greek Yogurt
1 bunch Melissa’s Fresh Cilantro - washed; rough chopped
2 cloves Melissa’s Peeled Garlic
2 tablespoons Melissa’s Jalapeño Hot Honey
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 Melissa’s Watermelon Radishes - sliced very thin
2 ripe Avocados - halved; pitted; diced
4 handfuls Arugula
1 handful Micro Basil
1 handful Micro Fennel
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
Place all of the dressing ingredients into a blender and process until smooth. Set aside.
In a bowl, add the salad ingredients and mix. Drizzle in your desired amount of the dressing and serve.
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