Categorized:
- Appetizers & Salads
- Healthy
- Main Dish
- Mexican and Southwestern
Tagged:
- avocados
- bell pepper
- black beans
- cayenne pepper
- cilantro
- corn
- cucumber
- cumin
- greek yogurt
- lemon juice
- lettuce
- mayonnaise
- milk
- onion powder
- red onion
- tomatoes
- tortillas
Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
Ingredients
- 1 head romaine lettuce , chopped
- 2 ears corn (raw), kernels cut from cob
- 4 mini orange peppers (or 1 large) , diced
- 4 roma tomatoes , diced
- 1 cucumber , peeled and diced
- 1/2 medium red onion , chopped
- 2 avocados (ripe but still slightly firm), diced
- 1 can black beans , drained and rinsed
- Tortilla strips , optional (recipe here
Lime Cilantro Dressing:
- 1 cup plain Greek yogurt (I used whole)
- 2 Tbsp mayonnaise (I used full fat)
- 6 Tbsp milk (more or less as desired)
- 1/2 cup packed cilantro , very finely chopped
- 1 clove garlic , minced
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 2 - 3 pinches cayenne pepper
- Salt and freshly ground black pepper , to taste
- 2 Tbsp fresh lime juice
Instructions
- Toss all salad ingredients together in a bowl.
Make the dressing:
- Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
- Plate salad, then top with tortilla strips and Cilantro Lime Ranch.
Notes
- Wait to drizzle on the salad dressing until you’re ready to serve this salad.
- Nutrition estimate does not include tortilla strips.
- Recipe Source: Salad portion adapted slightly from The Cafe Sucre Farine , dressing by Cooking Classy
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