Gourmet salads are inspired dishes here in restaurants in both Santa Fe and Albuquerque which play host to a diverse selection of restaurants with chefs from around the world. Santa Fe has long been recognized as a hub for foodies. While there are several restuarants that come to mind when visitors are looking for a great salad, making salads at home is economical and nutritious. This week’s salad was inspired by an Omega 3 Salad I enjoyed at the Vinaigrette restaurant which has locations in both Santa Fe and Albuquerque.
I was inspired to use walnuts in the salad in honor of National Walnut Day 2018. I have prepared grilled or poached salmon as the omega powerhouse but walnuts allow for a no-cook meal which was a joy to eat.
This is a springtime favorite of mine that makes the most of in season sweet corn. The addition of avocado and nuts make it a substancial and filling salad.
- Homemade Vinaigrette Dressing
- 1 ear fresh corn remove kernels from cob
- 1/2 each orange bell pepper diced
- 1/2 med avocado diced
- 1 ounce walnuts chopped
- 2 cups spring mix greens
Make your choice of vinaigrette dressing. I made a classic vinaigrette dressing with a modification. I use 1 (1/4 cup) part champagne vinegar to 1 (1/4 cup) part extra virgin olive oil, 1/2 tsp dijon mustard, pinch of salt, 2 tsp fresh tarragon. The avocado adds so much creaminess that even a drizzling with lemon can serve as a dressing for this salad.
Prepare the fresh produce (wash, slice, chop, dice) and combine all ingredients in a large bowl.
Add your dressing (be it fresh lemon juice or a homemade vinaigrette dressing) and toss the salad until the ingredients are well combined and flavored with the dressing.
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