Here's my take on the Mexican Street Salad. Enjoy!
Mexican Street Salad
5 cups lettuce, torn
1 tomato, chopped
2-3 green onions, diced
1 avocado, sliced into chunks
1 c. corn, drained or fresh, cooked and cut off cob
1 c. black beans, drained
4-5 radishes, sliced or diced
½ c. cilantro, chopped
½ a lime –squeeze this over the salad after its mixed together, to prevent browning on veggies.
Mix all ingredients together and serve as a salad, or add taco meat/chicken/shredded beef and spoon into tortillas. Serve with dressing if desired (see below)
Garden Green dressing
1 sm. Container of plain Greek yogurt
¼ cup chopped cilantro
2 green onions, roughly chopped
½ green jalapeno, remove seeds to cut heat
3 tomatillos, roughly chopped, skins removed
½ c. olive oil
½ tsp. salt
1 tbsp. honey
¼ c. fresh lime juice
Blend everything together in a blender on high, until becomes creamy. Store in Mason or other glass jar for up to 7 days in fridge.