Your weekly healthy recipe is here once more!

It’s summer… which starts with “s”. Do you know what else starts with “s” (besides the obvious “swimming”, “sun bathing” and “Sangria”)? I’ll give you a hint… it’s a Heroic Health recommended food group… SALADS! To us, nothing says summer more than the huge variety of salads that are available right there in your fridge. There are potential ingredients that you may have never even considered as salad ingredients, but they can add that extra “bang!” that really kicks your meals up a notch.

So for this week’s healthy recipe, we decided that we are going with one that is slightly unique, easy to make, and very yummy! It’s called our Butter Lettuce Salad with Basil Green Goddess Dressing.

The fact that it uses butter lettuce is cool enough (this type of lettuce is highly underrated and usually overlooked in the veggie aisle), but it also combines cherry tomatoes, avocado and corn. Add to that some Greek yogurt , lemon juice and fresh basil, and you have a winner of a meal (yes, this salad can stand as an entire meal and not just be limited to being thought of as a side dish)!

Toss some grilled chicken or shrimp on top of this one to make a crunchy, yummy, satisfying meal… and enjoy it out on your patio this week in the sunshine!


Butter Lettuce Salad with Basil Green Goddess Dressing:

  • 1 head Butter Lettuce
  • 1 cup pint cherry tomatoes
  • 1 avocado, diced
  • 1 cup corn kernels (about one cobb)

For the dressing:

  • 1 cup scallions, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 cup fresh basil
  • 1 cup non-fat Greek Yogurt (you can use 2% or full fat if you prefer)
  • 2 tbsp. real mayo
  • ¼ cup lemon juice
  • ½ tsp. kosher salt and some fresh ground pepper

1)    Combine scallions, garlic, and basil in a food processor. Pulse a few times to break everything down. Add yogurt, mayo, lemon juice, and salt and pepper and blend until you have a nice thick, creamy dressing. Adjust seasonings and set aside

2)    Tear up butter leaves and place in a large shallow, bowl and top with tomatoes and avocado. Divide amongst 4 plates and top each salad with 2 tablespoons of dressing

 

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