How To Make Southwestern Chopped Salad with Cilantro Dressing

We’re WILD for this Southwestern Chopped Salad tossed in the most delicious, creamy avocado cilantro-lime dressing! Vegan & gluten-free.

I’m excited to introduce our all-time favorite salad – this gorgeous, nutritious, delicious burst of color! I’m revisiting the recipe from a while ago because we make it often and love it, so I wanted to get better photographs to share with you all. That and I recently made a homemade creamy cilantro-lime dressing to toss it with and WHOA baby; flavor explosions with every bite!!

How To Make Southwestern Chopped Salad with Cilantro Dressing

How To Make Southwestern Chopped Salad with Cilantro Dressing
How To Make Southwestern Chopped Salad with Cilantro Dressing

Ingredients

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil (for oil-free, sub a little water to thin)
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Directions

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Food recipces from https://www.thegardengrazer.com

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