Gwynnie and Mexican Chopped Salad

So I was going to introduce my blog with a few posts already written, along with a touching “About Me” page, but I am too excited to get this party started.  Let’s jump right in!

Gwyneth Paltrow’s cookbook, “It’s All Good”, is chock full of tasty whole foods recipes.  My favorite so far is the “Mexican Chopped Salad with Mexican Green Goddess Dressing.”  It’s easy to make and you can pretty much use whatever’s on hand.  Tonight I added celery because I have a ton and I’m trying to use it.

Gwyneth Paltrow's Mexican Chopped Salad|Grow Eat Glow

Mexican Chopped Salad with Mexican Green Goddess Dressing

Serves 4

  • 2 fresh ears of corn (or a can of corn, or frozen, whatever)
  • 2 hearts of romaine, finely shredded (again, I think whatever you have would be fantastic!  Gwynnie will never know)
  • 1/2 cup cooked black beans, rinsed (I used a whole can.  I like beans.  You can use whatever beans you have.  See how easy this is?)
  • 1/2 cup chopped tomatoes, or 1/2 cup halved cherry tomatoes
  • 4 scallions (green onions), white and light green parts, sliced thin
  • 1 avocado, diced
  • 1/4 cup roughly chopped cilantro

Dressing

  • 1/2 cup sheep’s or goat’s milk yogurt or Vegenaise (translation – greek yogurt or mayo will do just fine. Use Veganaise to make this dish vegan.)
  • 1/4 cup cilantro
  • 2 scallions, white and light green parts only, roughly chopped
  • 1/4 cup freshly squeezed lime juice  (the cute little plastic lime guy works, too)
  • 1/2 green jalapeno, seeds removed (I used a whole one.  We like things spicy around here. Caliente!)
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp course sea salt
  • 1 tbsp raw honey or xylitol (use xylitol or agave to make this dish vegan)

Combine dressing ingredients in a powerful blender and blitz until smooth.  Set dressing aside or refrigerate.

Steam or grill the corn (or open the can).  When cool enough to handle, slice kernels off the cobs.  Gwynnie tells us to discard the cobs.  You can save them if you really want to, though.  I don’t know why you would.  I just think it’s funny that she tells us to toss them.  Then she recommends dividing the lettuce onto four plates, coating the lettuce with the dressing, and adding the rest of the ingredients.  I just tossed all that goodness together and let each person add their own dressing.  Wilty salad leftovers don’t get eaten.  And trust me, you will want to eat this salad for lunch the next day!  On a side note, this is a filling salad.  Even for a grown man.  My husband is getting into the salad scene, and he swears that if the salad has beans it fills him up.  If you’re afraid of getting asked “Where’s the rest of the dinner?”, you can always add chopped chicken or even taco meat.  Your family is not going to die from having salad for dinner one night.  I promise.

Alas, there are no pictures.  You will have to refer to the one on Facebook. **UPDATE:  Picture added 10/3/14** I’m still trying to figure this whole blog stuff out.  What can I say, I thought I was computer literate but apparently I am old school.  Bear with me, things will get better!

On that note, feel free to subscribe to my blog by entering your email address on the right side of my page.  You can follow my adventures and laugh at my pathetic attempts to be a techie wizard!  And on a serious note, I would like any feedback or ideas you have.  And Gwyneth would like feedback as well, I’m sure.  Just kidding.  She is busy “uncoupling”.  That woman can make anything sound classy.

– Christi

I link up at these fun parties!

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Comments: 4

  1. Your 1st Follower April 8, 2014 at 1:35 PM Reply

    Welcome to the world of food blogging. This salad is amazing and delicious!

    • admin April 8, 2014 at 2:42 PM Reply

      Thank you!

  2. Brenda April 8, 2014 at 4:12 AM Reply

    Can’t wait to try this! Always looking fir new salads to sneak into my weekly menus!

    • admin April 8, 2014 at 2:42 PM Reply

      I agree, Brenda. It’s a great way to use Bountiful Basket veggies. I think black olives would taste great with this, too.

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