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Categories:
avocado sour cream lime juice clove garlic kosher salt black pepper chicken jicama scallions cilantro shredded romaine lettuce fifteen-ounce tomatoes pickled jalapenos lime juice salt
Viewed: 27 - Published at: 9 years agoIngredients
- 1 ripe avocado
- 1/2 cup sour cream
- 3 tablespoons lime juice
- 1 clove garlic, peeled
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- A good grinding of black pepper
- 2 1/2 cups shredded cooked chicken
- 1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
- 2 scallions, finely shredded
- 1/2 cup finely chopped cilantro
- 3 cups shredded romaine lettuce
- 1 fifteen-ounce can black beans
- 2 tomatoes, seeded and roughly chopped
- 1/3 cup roughly chopped pickled jalapenos
- 1 tablespoon lime juice
- 1 teaspoon sea salt
Method
- Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.
- Place all the salad ingredients into a large bowl, pour dressing over and toss to coat.
- Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapenos, lime juice, and salt. Check seasoning, then serve with the salad above, either separately in a small bowl or on top of the salad itself.
