Tuesday, May 15, 2012

Better-than-CafeRio Salad

Romain lettuce, pico de gallo, avocado slices, black beans, cilantro lime rice, corn
Optional: Dressing listed below, homemade flour tortilla, chips

Pico de gallo
3 tomatoes, diced
1 cucumber, diced
1/4 onion, finely diced
1 lime, juiced
1/2 bunch cilantro, chopped
1/2 tsp garlic RealSalt

Mix together.

Black beans
Refer to previous post

Cilantro Lime Rice
2 c. long grain brown rice
3 T coconut oil
1/4 onion, diced
1 T Braggs apple cider vinegar
1 lime, juiced
2 tsp garlic RealSalt
4 c. vegetable broth
1/2 bunch cilantro, chopped

Soak rice overnight (optional).  Drain water and saute rice and onion in coconut oil until rice is lightly toasted.  Add rest of ingredients except for cilantro.  Bring to a boil and reduce heat to simmer.  Cover with lid.  Once all liquid has been absorbed, gently fold in the cilantro.  Serve.

Today I mixed everything together.  Normally I serve this Cafe Rio style with a tortilla on the bottom, then lots of lettuce, then scoops of everything else on top.  Either way works well.

Green Ranch
32 oz Straus plain yogurt
2 tsp season RealSalt
2 tsp onion RealSalt
2 cloves garlic
1 tsp dry dill
1 tsp parsley
1/4 tsp cumin
1 c. extra virgin olive oil
1 bunch cilantro, chopped

Whisk all ingredients except the oil and cilantro together in a bowl.  Place half the copped cilantro in bowl.  In a blender, puree the other half of the cilantro with the oil.  Whisk the two mixtures together.  Serve.  Note: this makes about 32 oz of dressing, so you may want to reduce by half.

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