|Southwestern Salad with Creamy Avocado Dressing|
Needless to say, preparing this dinner was more fun than usual, since I didn't worry about cleaning as I went. I think Nate was a little overwhelmed when he entered the kitchen to find the stacks and piles of dishes awaiting him. (Don't tell Nate, but I was totally preparing a few things at once, hence the extra dishes...if you make this salad you need not worry about excessive amounts of dishes!)
Even if this salad did require lots of dishes, it would be worth it. This is the type of salad you'd find on a restaurant menu, but it is totally doable (even easy!) in your own home. I couldn't resist making a rainbow presentation on the serving platter, but you could just as easily toss it all in a large bowl from the start. Get creative with what ingredients you include--corn, chopped bell peppers, and chickpeas would all be excellent additions or substitutions. I don't recommend going with another dressing--the creamy avocado dressing was our favorite part!
1. To make the dressing, combine all ingredients in a blender or food processor and blend/process until smooth. If runnier dressing is desired, add additional water, 1 tbsp at a time. Refrigerate until ready to serve.
2. To arrange the salad, spread mixed greens on a large platter. Spread remaining ingredients on top of mixed greens in rows as desired. Just before serving, toss to combine and serve with dressing.