As we move into warmer days, salads become a welcome addition to any meal. Add your favorite greens to this bright, fresh, and versatile recipe from the chefs at Stonewall Kitchen.


1 pint grape tomatoes, halved
2 ripe avocados, cut into 1/2-inch cubes
2 green onions, finely chopped
1/4 cup fresh mint leaves, torn
1 cup homemade croutons
Stonewall Kitchen Cilantro Lime Dressing
4 cups washed greens, such as arugula, watercress, escarole, and/or baby lettuces


Toss the tomatoes and green onion with a few tablespoons of the Cilantro Lime Dressing. Separately, toss the greens with a few tablespoons of the dressing and divide among 6 salad plates. Just before serving, add the croutons to the tomatoes and onion and drizzle with more dressing. Add the avocado and toss once to coat. Top the greens with the avocado/tomato mixture, and garnish with the torn mint leaves and a sprinkling of sea salt.

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