This impromptu salad was our dinner last night. I came home to a power cut, after being thoroughly soaked in the thunderstorm that precipitated the power outage. In the half-darkness of the kitchen and the black hole of the fridge, I groped for a few ingredients, chopped them together and put together a salad.
I had been playing with the idea of an avocado-based dressing for some time, with herbs and avocado and yogurt all blended into a thick, creamy dressing. With the food processor out of commission, the herbs went into the salad and the dressing was simply whisked by hand. If you are no salad lover, this is the kind of tasty dressing that will change your mind about eating a salad-only lunch. I speak from experience :)
Salad- In a large bowl, toss together
1 cup cooked black beans
¼ medium head of cabbage, thinly shredded
1 green bell pepper, thinly sliced
Handful of cilantro, minced
Season the salad with salt, pepper and some lemon juice.
Dressing- Mix together
Pulp of 1 ripe avocado
½ cup yogurt
1 fresh hot green chilli pepper, minced
1 tbsp. minced onion
Salt and freshly ground black pepper.
Pile the salad on a plate and ladle on the dressing!
In shades of pastel barely-there green, this dressing looked innocent enough, but the heat of the green chilli asserted itself in every bite.
With three kinds of peppers (bell pepper, chilli pepper and peppercorns), this salad is heading to the soup/salad event No Croutons Required- the theme this month is Peppers.