Southwest Salad

Edit

Servings: 4 Prep: 30 min Dairy Free Gluten Free Entree Salad Homestyle No Leftover Added 5 months ago Updated 5 months ago

Missing nutrition data for: Jalapeño Pepper, Limes, Avocado, Extra Virgin Olive Oil, Cilantro, Fresh Dill, Cumin, Ears Of Corn, Romaine, Avocados

Ingredients

For the dressing:

1 jalapeño pepper, optional ⚠

2 limes ⚠

1 large avocado ⚠

3 cloves garlic

½ cup extra virgin olive oil ⚠

½ bunch cilantro ⚠

¼ cup fresh dill ⚠

1 teaspoon cumin ⚠

1 tablespoon honey

1 tablespoon apple cider vinegar

¾ teaspoon sea salt, plus more to taste

¼ cup water

For the salad:

3 ears of corn ⚠

1 head romaine ⚠

1 red bell pepper

4 green onions

2 avocados ⚠

1 ½ pounds cooked chicken

1 cup cooked black beans

Instructions

1. For the dressing: Wearing gloves for protection, stem and seed the jalapeño. Juice the lime. Peel and pit the avocado. Peel garlic.

2. Add all the ingredients to a blender or food processor and blend until creamy.

3. Add more water if you prefer a thinner consistency, and add extra salt to your taste.

4. Store in an airtight container or jar in the fridge. If time allows, refrigerate for at least 20 minutes before serving to allow the flavors to meld. Keeps for about 5 days.

5. For the salad: For fresh corn, husk the cobs. Using a sharp knife and holding the cobs vertically against the counter, cut kernels off.

6. If you’re using frozen, remove corn from the freezer to defrost.

7. Finely shred the lettuce. Dice bell pepper and green onion. Peel, pit, and dice avocado. Chop chicken into bite-sized pieces.

8. Toss all ingredients (except for avocado) in a large bowl. Add dressing to your taste and toss again.

9. Garnish each individual serving with avocado and top with shredded chicken.