Spicy Southwestern Salad with Avocado Dressing
Total Time
35 minutes
Prep Time
15 mins
Cook Time
20 mins
Rating
4.7 out of 5 stars
(62)
Ingredients
4 salads
- 2 sweet potatoes
- 1 tablespoon oil
- 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
- salt and pepper to taste
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can sweet corn, rinsed and drained
- 1 romaine heart, chopped
- half an avocado
- 1/4 cup Greek yogurt
- 1/2 cup water
- 1 cup cilantro leaves and stems
- 1 small clove of garlic
- 1/2 teaspoon salt
- a squeeze of lime juice
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Preparation
Chef’s notes
This recipe can be made vegan by swapping the Greek yogurt with a non-dairy yogurt alternative – even just a little hunk of tofu would work, or maybe the whole avocado instead of half. But don’t use oil – the oil and avocado don’t really blend together well (I speak from experience).
Here are the spicy chips. They are really spicy and really good. This is an affiliate link to order a box of them on Amazon.