Southwestern Chopped Salad with Cilantro Lime Dressing

Here’s another Pinterest find for you! This was very very easy to make. It says it only serves two, so I doubled everything. For the tortilla strips garnish, I just crumbled up some tortilla chips. This was really, really good! Even my 7 year old liked it! My husband said the only thing he would change would be to serve it with some bread on the side. I disagree- the chips ARE your bread! Right?? In any case, this is GOOD!

rating: 9

Southwestern Chopped Salad with Cilantro Lime Dressing

Prep Time: 15 minutes
Total Time: 15 minutes
Makes 2 servings


5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish

For the Cilantro Lime Dressing:
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
1/4 cup apple cider vinegar


To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside.
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.
Serve immediately, garnished with tortillas strips, if desired.


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