Just in case you want to know my favorite recipe of the summer.
It’s just that good.
I’m not bragging, just stating a fact.
And I just needed to make a good dinner. Fast. To bring to some sweet friends who just had a baby. With 20 minutes on the clock to do so. And it was hotter than hot potatoes out.
So, this beauty was born. A little accidental tag team combo of two great recipes, gone right.
And I’m not exaggerating. Since Monday, I’ve made it 3 times [yes, the large bowl version]. Ate it for all of my meals, with different additions on top. Just smiling every time.
So, there’s that.
And that it’s even better the next day, avocado and dressing and all.
If that’s not a perfect summer meal, then I don’t know what is.
Honey Cilantro Hot Sauce Dressing:
Makes approximately 6 servings
4 tablespoons olive oil
2 tablespoons whole milk greek yogurt
3 teaspoons honey
2 teaspoons hot sauce (or more if you like spicy things)
1/2 cup cilantro leaves
Juice from 1 ripe lime (1 large or 2 small)
1/4 teaspoon sea salt
1/2 teaspoon pepper
Makes 2 large servings or 4 side servings
4 cups cabbage slaw (pre-chopped, I love Trader Joe’s) or 1 head green cabbage finely chopped
1 bell pepper, any color, chopped
1 avocado, cubed
1 ear organic corn, kernels sliced off the cob
1 can pinto beans, rinsed and drained
1 organic chicken breast OR 6 thin cut chicken tenders OR 1 medium piece wild fish OR 8 wild prawns to grill
a few cilantro leaves to garnish
Make dressing first by combining all ingredients in a blender. Set aside.
Grill chicken, fish or shrimp of your choice on the stovetop or BBQ over high heat, flipping only when you get a good sear on the first side. Slice or keep whole to serve.
Add cabbage, pinto beans, corn, peppers and avocado to a large bowl. Toss salad with dressing. Add grilled chicken, fish or shrimp over the top and sprinkle with extra cilantro to garnish.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!