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Southwestern Salad with an Avocado Cilantro Lime Dressing

Southwestern Salad with an Avocado Cilantro Lime Dressing

I wanted a salad to pair with our buttermilk Southwestern grilled chicken and Mexican rice, so I made this Southwestern salad with an avocado cilantro lime dressing recipe. I liked the combination of ingredients on the salad, and the dressing was a big hit! We all LOVED it and even enjoyed dipping the chicken in it.

Southwestern Salad with an Avocado Cilantro Lime Dressing

Salad Dressing:

  • 1 clove garlic, minced
  • Juice from 1 lime
  • ¼ cup of fresh cilantro leaves
  • ½ of a ripe avocado
  • ½ tsp sugar
  • ⅛ tsp cumin
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cayenne pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp plain Greek yogurt
  • 2 tbsp milk

Salad:

  • Romaine lettuce
  • 3 tbsp yellow bell pepper, diced
  • Grape tomatoes, halved
  • Green onions, diced
  • ½ avocado, diced
  • ¼ cup pinto beans, drained & rinsed
  • Crispy tortilla strips
  • Cotija cheese, crumbled

Southwestern Salad with an Avocado Cilantro Lime Dressing

How to Make a Southwestern Salad with an Avocado Cilantro Lime Dressing

Make the dressing by combining the minced garlic, lime juice, cilantro, avocado, sugar, cumin, sea salt, and freshly cracked pepper, to taste, cayenne pepper, to taste, olive oil, Greek yogurt, and milk together in a small glass jar.

Mix it well using an immersion blender; set aside for at least 15 minutes for the flavors to mingle.

Prepare the salad by combining the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese in a large bowl.

Drizzle with the avocado dressing, to taste, then toss to coat evenly.

Serve immediately. Enjoy.

Southwestern Salad with an Avocado Cilantro Lime Dressing

 

 

Southwestern Salad with an Avocado Cilantro Lime Dressing

Southwestern Salad with an Avocado Cilantro Lime Dressing

Prep Time: 10 minutes
Allow flavors time to mingle:: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Salad Dressing:

  • 1 clove garlic minced
  • Juice from 1 lime
  • ¼ cup of fresh cilantro leaves
  • ½ of a ripe avocado
  • ½ tsp sugar
  • â…› tsp cumin
  • Sea salt and freshly cracked pepper to taste
  • Dash of cayenne pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp plain Greek yogurt
  • 2 tbsp milk

Salad:

  • Romaine lettuce
  • 3 tbsp yellow bell pepper diced
  • Grape tomatoes halved
  • Green onions diced
  • ½ avocado diced
  • ¼ cup pinto beans drained & rinsed
  • Crispy tortilla strips
  • Cotija cheese crumbled

Instructions

  • Make the dressing by combining the minced garlic, lime juice, cilantro, avocado, sugar, cumin, sea salt, and freshly cracked pepper, to taste, cayenne pepper, to taste, olive oil, Greek yogurt, and milk together in a small glass jar.
  • Mix it well using an immersion blender; set aside for at least 15 minutes for the flavors to mingle.
  • Prepare the salad by combining the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese in a large bowl.
  • Drizzle with the avocado dressing, to taste, then toss to coat evenly.
  • Serve immediately. Enjoy.
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14 Comments

  1. I’ve been on a huge avocado kick lately… this dressing sounds delicious and will be making it tonight for sure since salad is on the menu tonight!!

  2. I love everything about this salad, Pam, Everything! Marion requested a salad for Super Bowl Sunday and I made a quick Panzanella. If only I had known. I would have loved the taste of these southwestern flavors soooooo much more.

    I just added your link to my side bar so it doesn’t happen again, now I’m off to Pin it! Can you tell I want this salad, Now!!!

    Thanks for sharing, Pam…

  3. It’s been sooo long since I’ve had this type of salad! I love the nacho strips but they definitely don’t sell them over here. Perhaps I’ll have to make them to go with a salad like this.