What’s for dinner? Chrissy’s Salad

2013 Chrissy Salad2Earlier this week my daughter entertained us and her grandparents with a lovely dinner.  Her salad was fantastic and I had to share it.  The recipe that I’m going to give you is her original recipe but I made half of it because it makes so much.  She served it in a huge bowl.

The amazing thing is that you really don’t need a dressing.  The avocado mixed with lemon juice will satiate your desire for any additions.

I’m also showing you a great little tool called an Avocado Slicer.  It cleanly removes and slices the meat all at once from the skin.  AMAZING!  I picked it up at William Sonoma quite a while back.  If you use avocados a lot this may  be the next best thing for you.2013 Chrissy Salad4


  • Organic salad mix 50/50 spring mix spinach, washed and dried
  • 2-3 big leaves of kale, trimmed off the stem and torn in small pieces
  • 4 ears of grilled corn, cut off the cobb
  • 1/2 medium red onion, chopped
  • 1 medium tomato, seeded and chopped
  • 8 pieces of bacon, fried or roasted then chopped into ½ inch pieces
  • 4 scallions, chopped
  • 2 avocados, meat removed and cut into small pieces
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Optional, balsamic dressing
  • Optional, granny smith apple, cut into cubes, instead of corn
  • Optional, Chrissy would put chicken cooked in the bacon fat in the salad.

2013 Chrissy salad 3Assemble the ingredients except the avocados.  In a small bowl add the avocados, lemon juice, salt and pepper.  Mix but leave chunks of avocados.  Add a spoonful to your salad.  This is a fantastic idea for those summer light suppers.  I served mine with grilled sole.

This will be your new favorite to bring to a pot luck for sure.  Or to Book Club.


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