It’s so pretty. So, so, so pretty.
There are many versions of the Southwestern Chopped Salad with Cilantro Dressing all over Pinterest but this one is my favorite! It’s actually a combination of several salads I found on Pinterest with a few extra tweaks. I love to make this huge salad on a Monday night for dinner and eat leftovers for lunch the next few days. I can’t get enough!
So here’s the deal…
Southwestern Chopped Salad with Avocado Dressing
Adapted from The Garden Grazer
1 head romaine lettuce, chopped
1 pint cherry tomatoes, halved
2 cups corn
1 15 oz can black beans, drained and rinsed
5 green onions
2 cups Mexican cheese, shredded
1 avocado, diced
1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
Juice of 1 lime
1-2 cloves garlic, minced
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
To make the cilantro lime dressing, blend all ingredients until smooth, adjusting seasonings if necessary. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, onions, cheese and avocado. Pour the dressing on top of the salad and gently toss to combine.