Nothing compliments a good meal better than a nice fresh and simple green salad. The fresher and crisper the vegetables, the more delicious the salad is.
There are many different ways of making this salad, some people like to add cucumbers and carrots, other prefer to omit the beets and avocados. There really is no wrong way of making this salad, just use the vegetables that you prefer. The vinaigrette is what makes the vegetables taste so light and delicious and it’s so simple to make!
To make this salad, you will need the following ingredients:
1 Small White Onion
2/3 Cup of White Vinegar
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 cup of Extra Virgin Olive Oil
1 head of Iceberg Lettuce
1 cup Whole Kernel Corn (preferable if it’s sweet)
1 cup of Sliced Beets
2 Plum Tomatoes
First, let’s make the dressing, which is a light vinaigrette. I recommend you make the vinaigrette and let it sit for atleast an hour (ideally 4 hours to overnight) to let the flavors develop. You can slice or chop the onion, I am choosing to slice it today, then pour the vinegar over the onions,
Then add the olive oil (extra virgin would give the vinaigrette better flavor),
Then add the salt,
Then add some black pepper,
Give it a good stir, then set aside and let it marinate.
Remember, if you can make this the night before (store in the fridge), the vinaigrette will have a more intense flavor. If are making it the same day you are using it, try to let it sit at room temperature for atleast an hour (preferable 4 hours).
To prep the vegetables for the salad, take the head of lettuce, peel away the outer layer that might be a little wilted,
Give it a nice rough chop, cut the pieces as big or as little as you prefer.
Give it a good rinse with fresh water, then drain and set aside for the lettuce to dry off a bit.
I like using plum tomatoes for this salad, but you can use heirloom or cherry tomatoes if you prefer.
Trim off the stem ends, then slice the tomatoes,
Take the drained lettuce and transfer to the serving platter. Use a nice wide platter,
You can always present the salad anyway you prefer, but this is how I usually like to present it. Take the tomatoes and line them around the edge of the lettuce,
Take the beet slices, lay them out in the center of the tomato circle,
Take 3/4 of the corn (make sure the corn is drained) and pile it in the center of the beet circle. Take the remaining 1/4 and sprinkle it on the sides over the tomato and lettuce.
If you don’t plan on serving the salad immediately, I recommend you cut the avocado before you serve the salad. Cut the avocado in half,
Pull away the peel and slice each half into thin slices,
Avocados turn brown if they are left exposed to the air for long periods of time. To prevent this, I usually smother them in the vinaigrette before placing them on the salad. The acidity from the vinegar will prevent them from turning brown (you may also use lime juice instead of vinegar if you prefer).
When coating the avocados with the vinaigrette, be gentle when stirring so the slices don’t break apart or get mushy.
Line the avocados along the edge of the salad to make a border or “fence” with them, then pour the vinaigrette over the salad. I recommend you pour the vinaigrette over the entire salad immediately before serving. If you leave the salad in the vinaigrette for a long period of time, the lettuce will start to wilt. You can also serve the vinaigrette on the side, but this salad is so delicious that there is never much left over after serving it for a meal.
Please note, I do not add the onions from the vinaigrette to my green salads, but if you like them, you can add them if you prefer.
Once the salad has been covered with the dressing, serve!
Looks tasty uh?