Southwest Salad

Ingredients

Featured CF Greens:

• butterhead lettuce
• radish microgreens

Salad

• about 3 oz / 7 cups Clayton Farms Butterhead Lettuce
• 1 cup Clayton Farms Radish Microgreens
• 1/3 cup orange bell pepper - chopped
• 1/3 cup yellow bell pepper - chopped
• 2/3 cup fresh cilantro - chopped
• 15 oz can of black beans - low sodium
• 3 cloves of garlic, minced
• butternut squash
• 2 tablespoons olive oil
• kosher salt
• dried thyme
• 2/3 cup cherry tomatoes, halved
• 1 ear of corn - fresh
• 1/3 cup of red onion - chopped
• avocado
• lime
• 1/4 cup salted, roasted pepitas

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Dressing

For the dressing, either use Salad Girl Chili Limon Salad Dressing - to taste

Or! you can make you own:

• 1/2 cup of extra virgin olive oil
• 3 teaspoons chili garlic sauce
• 6 tablespoons of fresh lime juice
• 1/2 teaspoon of ground ginger
• 5 teaspoons of agave nectar
• 1 teaspoon salt
• 1/4 teaspoon pepper

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Directions

squash - you can start with frozen squash pieces as a shortcut!

if starting with a fresh squash:

• preheat the oven to 420 deg F
• cut slits in the squash and place in microwave for 6 min to soften
• remove skin of squash, cut into 1/2 inch cubes  and place on a baking tray
• drizzle with olive oil, course salt and tried thyme
• bake in oven for 20 min or until softened and slightly browned

black beans:

• drain and rinse beans
• heat pan to med/ high
• add garlic and olive oil - let these ingredients heat up
• add beans, and salt to taste
• sauté for a few minutes

Prep and Building Salad

• cut fresh corn off the cob of 1 ear of corn
• chop (or use kitchen scissors) to make lettuce into 1 inch strips
• chop all other items except the avocado
• Slice up the avocado: Choose a ripe avocado and use knife to cut in half lengthwise around the pit. Then use a small paring knife to score the avocado in a diamond pattern for cubes of avocado. Use a spoon to scoop the flesh away from the skin of the avocado and place in a bowl. Cut a lime into slices. Squeeze lime onto the avocado to taste. Grind fresh pepper over the avocado and add coarse salt to taste

• Build salad with the lettuce first, then adding all items, and leaving for last the radish microgreens, pepitas and avocado
• Drizzle with dressing to taste