Southwestern Chopped Salad with Cilantro Lime Dressing
- Southwestern Chopped Salad with Cilantro Lime Dressing
- Recipe
- Ingredients
- Instructions
A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!
I’m happy to report that after 11 days into 2014, I am still well into my salad phase – BBQ chicken salad, Asian cobb salad, kale salad, you name it. But with a bunch of cilantro left over in the fridge, I just had to make a cilantro-type dressing. And boy am I glad I did because this is one of the creamiest, most flavorful dressings I have ever made.
Not to mention, the dressing comes together so quickly and easily with the help of a food processor. Simply drop everything into your handy dandy food processor – I love using my Magimix for this – pulse, and that’s it!
You can definitely adjust the amount of olive oil for a a thinner dressing. I didn’t want mine too thick so that’s what the recipe here reflects. Either way, this goes so perfectly in this tex-mex style salad loaded with corn, beans, tomatoes, avocado and tortilla strips. It’s quickly become a favorite of ours, and we’ve had it almost every day this week!
Recipe
Yield: 2 servings
Prep: 15 minutes
Total: 15 minutes
Ingredients
Instructions
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.
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.
3. Serve immediately, garnished with tortillas strips, if desired.
