Southwestern Chopped Salad with Cilantro Lime Dressing
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
2 servings
- 1 cup loosely packed cilantro, stems removed
- ½ cup plain Greek yogurt
- 2 cloves garlic
- 2 tablespoons freshly squeezed lime juice
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 5 cups chopped romaine lettuce
- ½ cup cherry tomatoes, halved
- ½ cup canned corn kernels, drained
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup tortilla strips, for garnish
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Preparation
Step 1
Combine cilantro, Greek yogurt, garlic and lime juice in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Step 2
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Step 3
Serve immediately, garnished with tortilla strips, if desired.
Step 4
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Chef's notes
The dressing can be adjusted with more olive oil for a thinner consistency.
This salad quickly becomes a favorite, suitable for daily consumption.
