Mixed Green Salad with Cilantro Lime Vinaigrette
By Rebecca Katz

Here is ‘Healthy Cook’ Rebecca Katz’s recipe for a bright, healthy salad chock-filled with nutrients.

Salad

6 cups mixed salad greens

1 cup fresh or frozen shelled edamame, mixed with a spritz of fresh lime juice and a pinch of sea salt

4 radishes, trimmed and sliced

½ avocado, spritzed with fresh lime juice and sprinkled with sea salt (so it doesn’t discolor)

¼ cup Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette*

3½ tablespoons freshly squeezed lime juice

2 teaspoons brown rice vinegar

¼ teaspoon sea salt

¼ teaspoon ground cumin

Pinch of cayenne

¾ teaspoon agave nectar or honey

¼ cup extra virgin olive oil

2 teaspoons finely chopped fresh cilantro

Preparation

Salad

1. Combine the greens with the edamame, radishes, and avocado in a large bowl.

2. Add the vinaigrette and toss to continue.

Dressing

1. Combine all of the ingredients and whisk until thoroughly blended.

Serves 4

* The Cilantro Lime Vinaigrette also makes a great marinade for fish and chicken.

Watch the video of the preparation below.