A Salad for Saturday

13 Jul

saturday salad


I get it.

It’s salad. Salad isn’t hard.

You don’t need a recipe for salad.

I’m sure when you saw the title of this post, you wondered for a second why I would take time out of my day to sit down and write a whole post on a salad and probably now why you’re taking time out of your day to read it.


And in my defense, I almost didn’t post it because I thought it was too simple.

But then I came across this. And this. And then I didn’t feel so weird about posting it.

Also, this salad is just a tad more involved than say, throwing some leafy greens onto a plate, drowning them in dressing, and calling it a day. This one requires just a few more steps.

It’s totally worth it though because it was really good, and really filling without being heavy. So how could I not share it?

It’s hot out, let’s eat things that fill us up without filling us out.

This is one of those “no-recipe recipes” meaning that the amounts are not exact and you can use the same ingredients and steps that I used or change them up to suit your taste. If you don’t like beans, leave ’em out. Want cheese? Add it.

It should be simple… it’s just salad, remember? 😉

For the chicken:

Chicken (for obvious reasons)

The juice of 1 lime*

1 Tbsp of taco seasoning

Extra virgin olive oil

Agave syrup

Pinch of sea salt

For the dressing:

1 ripe avocado

1 small container of plain yogurt – approx. 6 oz.

1-2 tbsp fresh lime juice*

Agave syrup

Small handful of cilantro

1 tsp taco seasoning

Sea Salt

For the salad:

Greens of your choice


1 ripe avocado

Beans – cooked

Here’s how I put it all together:

I whisked together the juice of a lime, a tablespoon of taco seasoning,  a sprinkling of sea salt, a squirt of agave syrup, and a little evoo and poured it into a big plastic bag along with my chicken to marinate for about half an hour. Then I grilled it until it was cooked through and sliced it up.

While the chicken was cooking, I rinsed and drained some canned black beans and seasoned them with onion powder, cilantro, lime juice, and cumin. Then I nuked them in the microwave until they were heated through and added sea salt to taste. If you’d rather use dried black beans, go for it. The end result will be the same.

Then I sliced up a tomato and an avocado and set them to the side.

For the dressing, I added another avocado, yogurt, a small handful of cilantro, a good squeeze of lime juice, a small squirt of agave, taco seasoning, and a pinch of sea salt into my blender and gave them a good blitz.

Then I arranged everything nicely on a plate so that I could share it with you.

Only when all of that was done, did I pour an obscene amount of that dressing all over that bowl of salad and then promptly shoved it in my face and immediately wished that I had grilled some fresh corn to throw in there too.

Seriously, if you happen to have some freshly grilled corn just lying around, it needs to be in this salad.

* To get more juice out of a lime,  heat it in the microwave for 8-10 seconds and then roll it on the counter before slicing.


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