Southwestern Salad with Creamy Avocado Dressing
Serves 1
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- salt to taste
- 1/2 cup cilantro
- 1 tablespoon fresh lime juice
- 4 cups baby romaine or mixed greens (i used a butter lett chopped or torn, if necessary
- 1/3 cup canned black beans rinsed and drained, patted dry
- 1/3 cup frozen or fresh corn thawed if frozen
- 1/3 cup diced red bell pepper (orange or yellow)
- 1/3 cup diced vine tomatoes (or halved cherry/grape tomat
- 2 tablespoons toasted pepitas
- 2 tablespoons cilantro roughly chopped
- avocado dressing:
- 1/2 cup lightly mashed ripe avocado (about 1/2 large avoc
- 1 tablespoon minced jalapeno
- 1/4 cup water to thin dressing
- Carbohydrate 19.0752026052353 g
- Cholesterol 0 mg
- Fat 0.50842343756361 g
- Fiber 6.73462485460022 g
- Protein 6.74908541683947 g
- Saturated Fat 0.152766041666594 g
- Serving Size 1 1 recipe (169g)
- Sodium 6979.86729166888 mg
- Sugar 12.340577750635 g
- Trans Fat 0.118631562523041 g
- Calories 104 calories
1. Fill a bowl or plate with the lettuce. 2. Top the lettuce with the beans, corn, bell pepper, and tomato. Season with salt, to taste 3. For the dressing, pulse the avocado, lime juice, jalapeño, and cilantro in a food processor until roughly combined. 4. Add the water and blend until smooth. 5. Season with salt, then taste and adjust ingredient amounts to taste. 6. Spoon the dressing over the salad (there will probably be some dressing leftover*). 7. Top the dressed salad with the toasted pepitas and cilantro. 8. *Dip tortilla chips in the leftover dressing or refrigerate and use later for another salad.
