Mexican Street Salad

Our garden has given us all kinds of good things. I am really trying to eat fresh this year--feeding my family fresh foods, in their basic forms--but with a bit of flare, cuz you know I can't stand boring!
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.