I love Tex-Mex style food and a fresh salad with beans, corn and avocado is one of my favorite summer dinners. This Honey Chipotle Salad Dressing is smokey with a hint of sweetness from the honey. I’ve made it several times over the last month and it’s great on each salad combination I’ve tried.
I do recommend that you refrigerate the dressing overnight before serving it if you have the time. After it has some time to chill all the components of the dressing come together and develop into a complex, flavorful dressing.
Honey Chipotle Salad Dressing
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 2 tsp. Dijon mustard
- 1 1/4 tsp. ground chipotle powder
- 1 tsp. lime juice
- 3/4 tsp. black pepper
- 3/4 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/2 cup extra virgin olive oil
- Combine all the ingredients except the olive oil in a food processor or blender. Blend on low speed for about 10 seconds until combined. With the machine running, slowly drizzle in the olive oil. Chill for several hours or overnight. Prior to serving, shake or stir the dressing to re-combine all the ingredients.
Makes: About 1 1/2 cups
Fresh corn is one of the things I look forward to most about summer eating. I love it on the cob, in tacos, on salads, nearly anyway I can get it. This salad is a perfect side dish for any summer dinner or potluck. I love the smokey flavor of grilled corn and it goes great with the creamy avocado and spicy jalapeno.
You can definitely eat this salad on its own as a side dish but it would also be a great addition to fajitas. As soon as fall comes around and I start making soup again I’ll definitely be making a batch of this to throw on top of a bowl of Spicy Black Bean Soup. I’m already looking forward to it!
Avocado Corn Salad
- 4 ears fresh sweet corn
- 2 avocados, seed removed and chopped
- 1 jalapeno pepper, seeds removed and diced
- 1/2 cup red onion, chopped
- 1 cup chopped tomatoes
- 3 tbl. fresh lime juice
- salt and pepper to taste
- Shuck the corn and place in a pot filled with water. Place on the stove over high-heat and heat until boiling. Cook another 3 minutes, then turn off the heat and remove the corn from the water. Place the corn on the grill and turn occasionally until a few of the kernels are blackened. Let cool to room temperature.
- Use a knife to remove the corn kernels and place them in a large bowl. Add the avocado, jalapeno, red onion, tomato and lime juice. Carefully stir until combined. Salt and pepper to taste, then chill prior to serving.
Makes: About 6 servings
On my last night in Colorado, my mom and I debated going out to a restaurant before deciding that we could make something equally good, or better, than any restaurant in town. And we did! I’ll post the rest of our dinner recipes later, but we started off the meal with a delicious salad with fresh greens, goat cheese, pears and a fabulous blackberry vinaigrette. This dressing comes together in just a few minutes and the leftovers keep well in the fridge.
- 6 oz. fresh blackberries
- 3 tbl. red wine vinegar
- 1 1/2 tbl. honey
- 1/4 cup olive oil
- salt and pepper to taste
- Puree the blackberries in a blender or food processor. Press the puree through a fine mesh sieve to separate the seeds. Throw away the seeds and return the fruit puree to the blender or food processor.
- Add the red wine vinegar, honey and olive oil and blend until combined. Salt and pepper to taste. Chill in the fridge until ready to use.
Makes: 4-6 servings
As I mentioned before, I’ve started making more of my own salad dressings. So far I’ve tried a couple different recipes that have been really good, but this might be my favorite so far. The raspberries make it a little tangy, but the honey keeps it from being too tart. I served this over a salad with baby spinach, hard-boiled eggs, and candied almonds and it was delicious!
Red Berry Vinaigrette
- 1 cup raspberries
- 3 strawberries
- 1 tbl. champagne vinegar
- 1 tsp. coarse ground Dijon mustard
- 1 1/2 tbl. honey
- 2 tbl. vegetable oil
- Salt to taste
- Use a food processor or blender to puree the berries. Add the vinegar, mustard, and honey and blend to combine. Pour in the oil and blend for several minutes until emulsified. Season with salt if desired.
- Store in an air-tight container in the fridge, it should keep for about a week. Enjoy!
Makes: About eight 2 tablespoon-sized servings
Occasionally I’ll try a recipe and instantly know that it’s something that I’ll be making again many, many times. This is definitely one of those recipes. I love egg salad but always cringe when thinking about all the mayo that’s mixed in to give it the creamy texture. Instead of mayo, this recipe uses plain Greek yogurt and avocado so it’s still creamy, but also much healthier. The end result is something that tastes like a combination of egg salad and guacamole, basically, it’s delicious!
I ate this with some pita chips, you could also serve as filling in a sandwich or just eat it with a spoon!
Avocado Egg Salad
- 2 avocados, peeled and pitted
- 8 eggs, hardboiled and cooled
- 1/2 cup plain Greek yogurt
- 1 stalk celery, chopped
- 1/2 medium sweet onion, diced
- Salt & pepper to taste
- Bread or pita chips to serve
- Use a fork to lightly mash the avocados in a medium-sized bowl. Peel the hardboiled eggs, coarsely chop them then add to the bowl with the avocado. Also add the celery and onion then stir until combined. Salt and pepper to taste.
- Serve the egg salad with bread, pita chips or crackers. Store leftovers in the fridge with a piece of plastic wrapped pressed against the surface to minimize browning of the avocado. Enjoy!
Makes: 4 to 5 servings
I always forget how good home-made salad dressing is. When I’m at the grocery it seems easier to just buy a bottle of dressing, but in reality dressing is easy to make and it tastes so much better when you make it at home. This mustard vinaigrette is light and flavorful and really delicious with the Parmesan and apples.
Green Salad with Parmesan Crisps and Mustard Vinaigrette
- 1 cup shredded Parmesan cheese
- 1 tsp. black pepper
- 2 tsp. whole grain dijon mustard
- 2 tbl. red wine vinegar
- 1 tsp. honey
- ½ cup extra-virgin olive oil
- Salt and pepper
- 6 to 8 ounces salad greens (I used half lettuce, half spinach)
- 2 apples (Gala, Fuji or Honey Crisp) cored and thinly sliced
- Preheat the oven to 400 degrees and line a baking sheet with a silicon baking sheet or parchment paper. Combine the Parmesan and pepper in a bowl and use a tablespoon to scoop the mixture onto the baking sheet. Slightly flatten each mound of Parmesan to make a thin round. Bake for 2-3 minutes until the crisps are melted and golden brown. Let cool on the baking sheet for a few minutes before removing with a metal spatula.
- To make the dressing, combine the mustard, vinegar and honey. Whisk in the olive oil until combined then add salt and pepper to taste.
- In a large bowl, toss the lettuce, apples and enough dressing to lightly coat the lettuce. Serve with the Parmesan crisps and the remaining dressing. Enjoy!
Makes: 4 servings
I eat a lot of salads for dinner, they’re delicious and healthy and they don’t require much effort when I get home from a long day. One of the things I struggle with when I have salads is that they usually aren’t very filling, especially if you’re going vegetarian and not including any sort of meat. This southwestern salad is is a great solution to that, the beans add some protein and they also help you feel like you’ve had a real meal, not just a super-sized side salad. This has so much flavor from the beans, onions, salsa and guacamole that I don’t think a salad dressing is necessary, but feel free to use one if you’d like!
- baby spinach (or other salad greens of your choice)
- 1 can black beans
- 3/4 cup chopped onion
- 1 tbp. olive oil
- shredded cheese (optional)
- Heat the olive oil in a saucepan, when it’s hot add the onions and cook them over medium heat, stirring occasionally, until they start to become soft but still have some texture. Add the beans and cook until they are warm. Add salsa to taste.
- Place a layer of spinach on a dinner plate followed by a few spoonfuls of the bean and onion mixture and the guacamole. Add another spinach layer on add with more beans and guacamole. Top with cheese and/or salad dressing if desired.
Makes: 2 large salads
A few weeks ago I traveled to Oregon my cousin’s wedding. The food at the wedding was great, and this salad dressing was fantastic. When I saw the recipe folder sitting on the table, I knew I had to make a copy of this one!
Last night I had this dressing over a spinach salad with diced apples, walnuts and chunks of string cheese, it was delicious. This would also be great as a light dressing for a veggie pasta salad.
Balsamic Vinaigrette Salad Dressing
- 2/3 c extra virgin olive oil
- 1/2 c water
- 1/3 c balsamic vinaigrette
- 1 T Dijon mustard
- 2 cloves garlic
- 2 t honey
- 1 t oregano
- 1 t Italian spice mix
- 1 t salt
- 1/2 t pepper
- Combine all the ingredients in a jar. Shake to combine.
Makes about 2 cups