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Southwestern Salad with an Avocado Cilantro Lime Dressing

Southwestern Salad with an Avocado Cilantro Lime Dressing

I wanted to make a nice Southwestern flavored salad with an avocado dressing. I found a recipe online for the dressing at Sumptuous Spoonfuls that looked wonderful. I adapted the recipe to suit my family and it turned out terrific. 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 Buttermilk Southwestern Grilled Chicken in it. This chicken also paired nicely with Mexican Rice.

Southwestern Salad with an Avocado Cilantro Lime Dressing

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

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

Combine the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese together in a serving 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

Total Time: 15 minutes
Servings: 4

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
  • 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

  • Combine 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 bowl. Mix it well using an immersion blender; set aside for at least 15 minutes for the flavors to mingle.
  • Combine the romaine lettuce, bell pepper, tomatoes, green onions, diced avocado, pinto beans, tortilla strips, and cotija cheese together in a serving 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.