By Nancy Musser Larson, Contributor
Serves 6 to as a side dish, or 4 large entr茅e portions
For the dressing:
6 tablespoons freshly squeezed lime juice
1/2 cup good quality extra virgin olive oil
3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped cilantro
Mix vinaigrette ingredients in a small bowl. Set aside.
For the salad:
6 cups tender salad greens
4 tomatoes, cored and quartered
3 ripe avocados, cubed into 1/2-inch pieces
3 ripe tomatoes, seeded, and chopped into 1/2-inch pieces
1/2 cup finely chopped red onion
1/4 cup chopped chives
1 cup fresh corn kernels
1 15-ounce can black-eyed peas, drained and rinsed
On a large platter, arrange tender greens and tomato quarters. Gently toss the rest of the salad ingredients in a large bowl. Add dressing and toss gently. Arrange salad mixture in center of tender greens. Serve as is, or it's excellent topped with grilled shrimp or thinly sliced, grilled flank steak
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