About 4 to 6 Servings
1 bunch cilantro, stems removed
1 clove garlic, minced
2 Tbsp mayonnaise
2 Tbsp white wine vinegar or apple cider vinegar
Juice from 1 lime
2 Tbsp grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Salt and freshly ground black pepper
1 head red leaf or green leaf lettuce, cut into 2” pieces
1 cup fresh or canned corn
2 tomatoes, quartered
½ cucumber, sliced
½ jicama, peeled and sliced
½ cup canned black beans, rinsed and drained
1 avocado, peeled, pitted and sliced
To Prepare Dressing:
Add cilantro, garlic, mayonnaise, vinegar and lime juice to food processor or blender and mix at medium speed for about a minute. Add ¼ cup of olive oil and mix at medium high speed until creamy in texture. Add more oil if dressing is too thick.
To Prepare Salad:
In a large bowl, toss together lettuce, corn, tomato, cucumber, jicama and black beans. Place sliced avocado on the top of salad. Serve with cilantro dressing.
Mayonnaise gives the dressing a creamy texture. But, you can substitute with non-fat, plain yogurt or low-fat sour cream.
Having a weekend barbecue? Grill corn on the cob and chicken and add to the salad. Use our 5 Spice recipe to give a boost to the flavor.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.