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Photo by Megan Gregory of The Culinary Nest

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drench Southwest Salad

Local resident shares her clean and natural dressing line’s Southwest Salad recipe.

Looking to try a new salad recipe this month? Karen Akouri, local resident and owner of drench (the clean and natural dressing line), shares ingredients and directions for drench’s version of a Southwest Salad. 

The recipe calls for drench’s Southwest Vinaigrette, which is made with both olive and avocado oil and is the latest addition to the drench dressing lineup. “It’s great on anything with avocados and makes a great marinade and finishing sauce for fajitas,” Akouri said. “We never use canola oil or soybean oil. All of our dressings are free of the most common allergens: gluten free, dairy free, nut free, egg free, fish free, refined sugar free and non GMO Project Verified.”


  • Mixed greens and butter lettuce

  • Avocado, sliced

  • Cilantro, torn into pieces

  • Late July Snacks’ Jalapeno Lime tortilla chips, crumbled

  • Black beans, drained and rinsed

  • Cherry tomatoes, halved

  • Red, yellow and orange peppers, chopped into cubes

  • Corn, grilled or roasted at 400 degrees for about 35 minutes (turned halfway through)

  • Spring onion, chopped

  • Pepitas (optional)

  • Limes for garnish (optional)

  • drench Southwest Dressing & Marinade

Layer the above on a bed of the mixed greens and butter lettuce. This is a great salad for taco night or alongside fajitas, or it makes a great meal in itself.

You can find all five drench flavors (Citrus Honey Vinaigrette, Mediterranean Lemon, Balsamic Fig Vinaigrette, Vegan Caesar and Southwest Vinaigrette) locally at Market Square, Nino Selvaggio, Whole Foods, Plum Markets, Heartland Market, Papa Joe’s, Hollywood Markets, Westborn Markets and Naked Fuel. Visit or follow @drenchdressing on Instagram for recipes and more. 

  • Photo by Lexi Harrison of Crowded Kitchen
  • Photo by Megan Gregory of The Culinary Nest