Real Recipes From Real Home Cooks ®

southwestern chopped salad-cilantro lime dressing

(4 ratings)
Recipe by
Baby Kato
Beautiful Shore Country, NB

This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe adapted from The Garden Grazer A Tex-Mex salad with an incredibly creamy yogurt cilantro dressing that will knock your socks off! You can definitely adjust the amount of oil for a thinner dressing, if you don't want it too thick. so that’s what the recipe here reflects.

(4 ratings)
yield 2 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For southwestern chopped salad-cilantro lime dressing

  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup canned black beans, drained and rinsed
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup tortilla strips, for garnish
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain yogurt
  • 2 cloves garlic
  • juice of 1 lime
  • pinch of salt
  • 1/4 cup veg oil
  • 2 tablespoons apple cider vinegar

How To Make southwestern chopped salad-cilantro lime dressing

  • 1
    To make the cilantro lime dressing, combine cilantro, yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add the oil and vinegar in a slow stream until emulsified; set aside.
  • 2
    To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro.
  • 3
    Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  • 4
    Serve immediately, garnished with tortillas trips, if desired.

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