Ingredients
Scale
- Chipotle fish strips (recipe here)
For the dressing:
- 1/2 cup Greek yogurt
- 2 Tablespoons olive oil
- 2 Tablespoons milk
- Juice from 1 lime
- 1 teaspoon cumin
- 2 teaspoons fresh snipped dill or 1/2 teaspoon dried dill weed
- 1 Tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 – 1/2 teaspoon ground chipotle chili powder
- 1 clove garlic, peeled and chopped fine
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 teaspoon salt
For the salad:
- Mixed greens
- Shredded carrots
- Sweet onion, thinly sliced
- Cherry tomatoes, sliced in half (optional)
- Edible flowers (optional)
- Other options: sweet corn, avocado, black beans, fried corn tortilla strips or chips
Instructions
- Make the fish strips from this recipe.
- While the fish are baking, make the dressing. In a small mixing bowl, stir together the yogurt, olive oil and milk until smooth. Stir in the remaining ingredients for the dressing and set aside.
- Fill your salad bowl or plate(s) most of the way with greens. Top with shredded carrot and thin slices of sweet onion. Add other toppings as desired. When the fish is done, add a few strips of fish to each plate and garnish with edible flowers or fried tortilla strips.
- Serve immediately, with the dressing on the side to spoon over the salads.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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