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SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING


We’re wild for this Southwestern Chopped Salad tossed in the most delicious, creamy avocado cilantro-lime dressing! Beautiful colors, flavors, and textures galore!

Servings: 4 medium bowls

INGREDIENTS
  • 1 large head romaine
  • 15 oz. can black beans
  • 1 orange bell pepper
  • 10 oz. cherry/grape tomatoes
  • 2 cups cooked sweet corn (I use organic frozen corn and thaw it)
  • 5 green onions

FOR THE CREAMY CILANTRO-LIME 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 & cumin to taste

INSTRUCTIONS
  1. Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and agave to sweeten!)
  2. Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
  3. Place all salad ingredients in a large bowl.
  4. Toss with desired amount of dressing.

For full information kindly visit thegardengrazer.com.

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