Mexican Chopped Salad With Spicy Avocado Dressing Recipes

MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING

Mexican Chopped Salad with Avocado Dressing image

This hefty, healthy, and totally plant-based salad is bursting with Mexican-inspired flavors and topped with a creamy, tangy avocado dressing! Feel free to substitute the salad vegetables based on what you have on hand.

Provided by Nicole Axworthy

Yield 1-2 servings

Number Of Ingredients 21

Ingredients

2 cups salad greens, chopped
1 cup cooked black beans
½ tsp chili powder
½ tsp dried oregano
¼ tsp ground cumin
⅛ tsp sea salt
½ cup halved grape tomatoes
½ cup chopped yellow bell pepper
½ cup cooked organic corn
1 green onion, chopped
½ avocado, peeled, pitted and chopped
Squeeze of lime juice
Pinch of sea salt
Que Pasa Red Corn Tortilla Chips, for serving
Que Pasa Mexicana Salsa (Medium), for serving
½ avocado, peeled and pitted
¾ cup chopped cilantro
½ cup water
3 tbsp unsweetened soy yogurt
1 tbsp fresh lemon or lime juice
½ tsp sea salt

Steps:

To make the salad, place the salad greens in a large bowl or two smaller bowls. In another small bowl, combine the black beans, chili powder, oregano, cumin, and sea salt, and stir to coat the beans with the spices. Place the spiced beans on top of the salad greens, along with the tomatoes, bell pepper, corn, and onion. Squeeze the lime juice and salt over the avocado, and add to the salad greens. To make the dressing, in a blender combine the avocado, cilantro, water, yogurt, lemon juice, and salt. Blend until smooth. Pour over salad. Serve salad with tortilla chips and salsa on the side.

MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING

Mexican Chopped Salad with Avocado Dressing image

Healthy Mexican chopped salad recipe with corn, lettuce, bell pepper, arugula, and black beans, topped with creamy avocado dressing, ready in less than 20 minutes. Enjoy!

Categories Salad

Time 18m

Yield 4

Number Of Ingredients 23

Ingredients

***Chopped Salad Ingredients:
2 large ears of fresh corn, husks, and silk removed
1 [15-oz.] can black beans, rinsed and drained
1 tbsp unsalted butter, melted
1 head iceberg lettuce, chopped
2 cup fresh arugula, chopped
1/4 cup fresh cilantro, finely chopped
1 medium red bell pepper, diced
1/2 medium red onion, diced
2 tbsp fresh lime juice
1 tsp ground cumin
1 large lime, cut into 8 wedges
Sea salt and black pepper, to taste
***Creamy Avocado Dressing Ingredients:
1 large avocado, pitted
1/2 small shallot, peeled and cut in half
3 tbsp fresh cilantro, chopped
1/4 cup plain Greek yogurt
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
2 tsp honey
Optional: 2-3 tbsp water, if needed
Sea salt and black pepper, to taste

Steps:

To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from the cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Nutrition Facts :

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