I had actually already made a salad when I came across this recipe while I was searching for a tasty dressing. I started with a mix of romaine lettuce in a bag (I'm going to try fresh next time), 1 yellow pepper, 1 avocado, 1/2 cup red onion (also leaving the onions out next time because the girls don't like them), and tomatoes. I added the black beans and corn. I didn't have the jicama or radishes. (And I realize that black beans and corn aren't considered totally akaline, but we're slowly adjusting).
For the dressing, I didn't have the cilantro or the pepper, but it turned out really good anyway. I guess instead of honey, you could use stevia because I realize this isn't totally alkaline either, but the girls enjoyed it as well, so I was happy. :)
Mexican chopped salad with honey-lime dressing (serves 3-4)
Ingredients:
Salad:
2 heads chopped romaine lettuce (you may want to add more lettuce if serving 4 people)
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
Honey-Lime Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
