Southwestern Salad + Avocado Cilantro Dressing

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I am a crispy tater tot.

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A full week in the sand and surf has me golden brown & peelin’ all over – just the way I like it!

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I was, like, so adventurous on this trip.

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AKA I got in the water. This is not something I do. Mostly because I have a fear that the mere sight of my limbs entering water attracts deadly sea creatures. I basically required toddler water wings, but I did it! However, I did make Garr float with me because he would obviously be tastier to the sharks.

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I also got on a boat & didn’t vomit at the thought of being lost at sea with nothing but a volleyball for a BFF. Success!

 

 

Time: 30 minutes (prep + cooking) | Serves: 4-5

Ingredients:

  • 3 cups of the green of your choice
  • 1 can of black beans, rinsed + drained
  • 1 cup of southwestern corn, drained
  • 1 red pepper, rinsed + diced
  • 1/2 a red onion, diced
  • 6 tortillas, cut in thin strips
  • 1 tbsp. of olive oil
  • Juice of 1 lime
  • 1 cup of cilantro leaves
  • 1.5 tbsp. of garlic, minced
  • 1/2 cup of plain greek yogurt
  • 1/2 avocado
  • S+P, to taste
  • 1/4 cup of water

How to:

  • Preheat oven to 375 degrees
  • Arrange tortilla strips on a lined baking sheet
  • Drizzle with olive oil + S+P
  • Bake for 10 minutes, toss, bake another 2-4 minutes
  • Meanwhile, combine lettuce + black beans + corn + red pepper + onion + 1/2 of the lime juice + S+P, set aside
  • In a food processor, combine avocado + cilantro + garlic + yogurt + 1/2 of the lime juice + S+P + water
  • Pulse until smooth
  • Dress salad with dressing
  • Find blank wall in house + practice finger painting using only the juices from the salad

 

Idea for the dressing came from here!

5 Minute Avocado Cilantro Dressing

 

22 thoughts on “Southwestern Salad + Avocado Cilantro Dressing”

  4. Junior Loinman says:
    Reply

    Prepared a killer charcuterie board last weekend and found it delicious. You ever eat any of that hard salami? It’s a dry sausage which works well on a charcuterie. I like sausage, almost any kind, except liver based sausages. Won’t do ’em. Don’t much care for Vienna Sausages either. Never understood why you’d put baby hot dogs in water and a can. But just about any sausage works for me.

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  8. Bunny Eats Design says:
    Reply

    lol @ finger painting with the dressing.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

    Liked by 1 person

  11. gina@mytinytexaslife says:
    Reply

    Yes. at least the ocean critters were friendly towards you. The salad looks amazing and what better dressing that that (my favorite). Remember to drag your feet in the ocean water-getting stung by a stingray is no fun just sayin’. 🙂

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