Southwest Salad with Creamy Avocado Salsa Dressing
Try this Southwest Salad with Creamy Avocado Salsa Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 cup milk
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 head romaine lettuce chopped
- fresh corn kernels from 1 ear of sweet corn
- 1 cup cherry or grape tomatoes cut in half
- 1 small avocado peeled and sliced
- 1/4 cup loosely packed cilantro
- 1/4 cup sour cream (may sub.plain greek yogurt)
- 1/4 cup smooth salsa (medium for more of a kick)
- juice from 1 lime
- 1 garlic clove peeled
- hot sauce to taste ((optional))
- 1 15 oz. can black beans rinsed and drained
- 1/3 cup roasted and salted pepitas (may sub. sunflower se
- 1/2 cup grated pepper jack cheese or more to taste
- tortilla strips for salads (i like fresh gourmet
- 1 small jalapeno seeded, deveined and roughly chopped (optional)
- 1/4 tsp each salt ground cumin
- 1/8 tsp each pepper smoked paprika
- recipe chipotle chicken
- recipe chili lime chicken
- Carbohydrate 8.88296666704876 g
- Cholesterol 1.00000000084535 mg
- Fat 6.75916666742385 g
- Fiber 4.97583314955235 g
- Protein 2.5799500002722 g
- Saturated Fat 1.10266666689094 g
- Serving Size 1 1 -8 (180g)
- Sodium 112.964166670058 mg
- Sugar 3.90713351749642 g
- Trans Fat 0.517761666711687 g
- Calories 97 calories
Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency if needed. Chilli in the refrigerator, time permitting. Add salad ingredients to a large bowl except for the tortilla strips and toss to combine. Toss salad with desired amount of dressing (there will probably be some left over) or drizzle dressing over individual servings if not eating all of the salad immediately. Garnish salad with tortilla strips and freshly cracked salt and pepper.
