BIRD FOOD: it's all good

i've purchased a new cookbook and let me tell you...i am really enjoying it!  it's gwyneth paltrow's new book "it's all good".   even if you don't have to eat gluten or dairy free, it inspires clean eating and everything still tastes really good.  my first recipe was the mexican chopped salad with mexican green goddess dressing.  i followed the recipe exactly, except i added some grilled chicken to the salad for luc.  you can easily switch out regular mayonnaise for the veganaise and substitute frozen corn for whole corn on the cob.  i am absolutely making it again.  i think it would be perfect for a dinner party. and...i had a pretty cute little helper who also enjoyed the healthy meal! 

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 the mexican green goddess dressing was fantastic, and made plenty to be enjoyed throughout the week! 

the mexican green goddess dressing was fantastic, and made plenty to be enjoyed throughout the week! 

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 helping daddy grill.  she's a very good helper! 

helping daddy grill.  she's a very good helper! 

Mexican Chopped Salad

Gwyneth Paltrow, It’s All Good

Serves 4-6

2 ears of corn, grilled and cut from the cob (or, 1/2 cup cooked corn if you’re using frozen corn)

2 hearts of romaine, shredded, about 5 cups

1/2 cup cooked black beans

1/2 cup chopped tomatoes

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, diced, 1/4 cup chopped cilantro

 

Mexican Chopped Salad with Green Goddess Dressing

Serves: 4-6

2 ears of corn, roasted, grilled, or steamed

2 hearts of Romaine (about 6 cups), finely shredded

½ 14-oz can of black beans, rinsed and drained

½ cup chopped tomatoes

4 scallions, finely chopped (green and white parts)

1 ripe avocado

¼ cup fresh cilantro, chopped

Mexican Green Goddess Dressing (Makes 1¼ cups)

¼ cup Vegenaise

¼ cup cilantro

2 scallions, chopped (green and white parts)

¼ cup freshly squeezed lime juice

½ green jalapeno, seeded and chopped

½ cup extra virgin olive oil

½ t. salt

1 T. honey

Instructions

For the dressing:

Combine all ingredients in a blender until smooth.

For the salad:

Once the corn is cool enough to handle, remove the kernels from the cobs. Just use a knife and run it close to the cob and the kernels will cut right out. It’s best to do this right in the bowl.

Add the beans and cilantro to the corn, and mix.

In a large bowl, add all salad ingredients, including the corn and bean mixture, and combine well.

Top with dressing.