Mexican Chopped Salad With Creamy Avocado Lime Dressing
Who doesn't love a good chopped salad?
This chopped salad inspired by Mexican flavor influences, will hit all the right notes when a taco craving hits.
With veggies like zucchini, corn and bell pepper you'll satisfy your crunch craving and the protein packed black beans make this salad substantial and filling while at the same time remaining light and vibrant.
AND if the rainbow of veggies on your plate isn't enough to make you smile, the creamy avocado lime dressing will. (Its secretly the star of the show. You're going to want to put it on EVERYTHING!)
Mexican Chopped Salad
1 head romaine lettuce (chopped)
1 yellow pepper (finely chopped)
1/2 red onion (finely chopped)
1 zucchini (finely chopped)
3 medium tomatoes (seeded and finely chopped)
1 cup cooked black beans (rinsed and drained if using canned)
1 cup frozen corn (slightly charred in a skillet and cooled)
1/2 cup fresh cilantro (finely chopped)
Prepare all the ingredients as instructed above. Place in a large bowl and set aside.
Creamy Avocado Lime Dressing
3 limes, juiced
1 tbsp honey
1 garlic clove
1 tsp salt
1/2 tsp cumin seeds (or ground cumin)
1 chili in adobo sauce
2 tbsp avocado oil
1 tbsp olive oil
1 tbsp water
Put all ingredients in a high speed blender or food processor and pulse together until well combined. Adding more water as needed if the dressing becomes too thick.
Toss the salad and the dressing together in a large bowl. To serve, top with fresh cilantro and corn tortilla strips. This salad is great on its own but also pairs well with grilled seafood or tofu.