Miami Salad

Yield:  6 entree servings (or 8 side-dish servings)
Prep Time:  25 minutes Cook Time:  0 minutes

Miami Salad

This is a chop-chop salad that is easy and fun. Some members of my family are major pickle fans and the first time I made it, it was big hit with them; others, well, not so much. I now make it with the pickles on the side when I serve a crowd. This salad is a great use for leftover sweet potatoes, but if you want to make it when you have no leftovers, it’s easy enough to microwave, bake or boil them; just remember to prepare them first and to allow enough time to do so. If you are preparing this salad ahead of time, wait until just before you are ready to serve to cut up the avocado and toss the salad with the dressing.

Ingredients

Dressing:

1 teaspoon Dijon mustard

½ teaspoon molasses

Juice and zest of 3 fresh limes (about 5 tablespoons juice, 1½ teaspoons zest)

1 teaspoon white wine vinegar

2 cloves garlic, grated

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup plus 2 tablespoons olive oil

Salad:

4 cups baby romaine lettuce

3 cups baby spinach

3 ears corn, kernels removed (see Kitchen Tip)

1 red bell pepper, cut into 1-by-½-inch pieces,stems, ribs and seeds discarded

3 scallions, trimmed and cut into 1-by-½-inch pieces, root ends discarded

½ cup sliced black olives

1 (14-ounce) can hearts of palm, drained and rinsed

1 (9-ounce) jar artichoke hearts (not marinated) or frozen artichokes

2 microwaved, baked, or boiled sweet potatoes, at room temperature, peeled and cut into  2-inch cubes

2 medium dill pickles, cut into ½-inch dice

3 avocados

Instructions

  1. Prepare the dressing by combining the Dijon mustard, molasses, lime juice and zest, vinegar, garlic, salt, and pepper in a mixing bowl and whisk to blend thoroughly. While whisking, drizzle in the oil until the mixture is thoroughly blended and emulsified. Set aside.
  2. Combine the romaine lettuce, spinach, corn kernels, red pepper, scallions, olives, hearts of palm, artichokes, sweet potatoes, pickles into a large serving bowl. Cut the avocados into 2-inch cubes (see Kitchen Tip).
  3. Whisk the dressing once more to blend and pour it over the salad. Toss gently to coat and serve.

Kitchen Tips

  1. To cut the kernels off a fresh ear of corn, shuck it well and place it on a work surface. Cut it in half crosswise. Stand it on the work surface, cut-side-down, and with a sharp knife, cut downward to remove the kernels. If you wish, you can save the cob for another purpose such as corn soup or corn caramel.
  2. The avocado contains a large round pit that can be awkward to remove. Here is one way that is especially good if you need to slice it: With a sharp knife, cut around the avocado lengthwise (you won’t be able cut straight through because of the pit). With a hand on each half, twist the halves in opposite directions to detach them. The pit will still be firmly attached to one side. Carefully dig the blade (not the tip) of your knife into the pit and twist to remove the pit. Peel and slice the avocado. If you will be holding the avocado for any length of time, acidulate the flesh with a little lemon or lime juice to prevent it from turning brown when exposed to the air.

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