One of the best parts of summer has got to be the fresh vegetables everywhere. I love being able to just whip a salad together with what I have. So, this week, I bring you my blackened chicken Mexican salad. But, the dressing is really the highlight!
The salad has some flexibility with the toppings. Use what you have that have a Mexican or southwest feel to them. I used corn, tomatoes, onions and jalapeno peppers.
I used fish for the salad because I had some frozen blue hake in the freezer that was perfect for the grill. Don’t have fish, use chicken or shrimp. I heavily seasoned the fish with a cajun seasoning and put the fish on a piece of aluminum that I sprayed with some cooking spray over indirect heat on the grill.
I cooked the fish about 4 minutes on each side. Watch the fish. It can over cook quickly. Once the fish was on the grill, I threw the dressing together quickly. And it is quick to make. Start by squeezing the juice from 2 limes into a measuring cup. You want about 1/4 cup of juice. Follow that up by pouring 1/2 cup of light olive oil or vegetable oil in with the juice.
Then I put a a handful of cilantro along with a tablespoon of honey and a garlic clove into the food processor.
Then put the lid on the food processor and turn the food processor on. Slowly pour the lime juice and oil through the lid of the food processor. Once it was all incorporated, stop the food processor. I tasted it with my finger to gauge how much salt and pepper to add to my liking. Do the same for your taste. I store my dressing in a pint ball jar. Perfect for shaking it up when it separates.
Once the components are all ready, assemble salads and pour the dressing over top. Be sure to save any leftover dressing to use on other salads. It is my new favorite salad dressing!
A refreshing salad that can be versatile to the veggies and meat you have on hand as the star of the show is really the cilantro lime dressing.
Ingredients
- 1 head of romaine lettuce, torn
- 2-3 tomatoes, chopped
- 1 red onion, sliced or chopped
- 2-3 jalapeno, sliced
- 1 ear of sweet corn per person, cut
- Other veggies you have on hand can be added or substituted
- 1 piece of fish or chicken per person
- Cajun or Blacken seasoning
- 1/4 cup of lime juice 1-2 limes, juiced
- 1/2 -3/4 cup light oil like light olive oil or vegetable oil
- 1 garlic clove
- 1 tablespoon of honey
- 1 handful of cilantro
- salt and pepper to taste
Instructions
- Pat fish or chicken with dry paper towel, then liberally cover with seasoning. Spray aluminum foil with cooking spray, place on grill over indirect heat and then gently add fish to grill.
- Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky.
- Combine veggies to make salad, top with fish and Cilantro Lime Dressing and enjoy.
- Place cilantro, garlic and honey in food processor. Place lid on and begin pulsing. Pour oil and lime juice slowly into food processor. Stop once it is all incorporated. Add salt and pepper to your taste preferences.
Got a great recipe, be sure to link it up! Love to pin my new recipes to try!
leahbeyer
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I found your blog this week while searching for Abuelo’s Papas. Yours was the first to come up through Google. In fact we’re haxving them for dinner tonight. Your blog is so cute! I found myself spending quite a while going through your archives. I’m hooked (and definitely a new follower!)
Hope you will have a great week and thanks for hosting.
Miz Helen
Love to try this recipe. I’m a big salad eater and I am always looking for new ones to try and the dressing sounds yummy ! Think I will make this my next salad ! Thank you !
Thank you for hosting
Your dressing looks so versatile can’t wait to try it on many things.
Hi, thanks for hosting! I shared my Marinara #4 – Light & Saucy at number 12. This is a scratch, no canned ingredient marinara. It is meatless, but will pair will with grilled shrimp or chicken. Enjoy!
That salad looks so healthy and delicious!