Southwest Salad With Avocado Dressing

Southwest chopped salad with romaine, purple cabbage, corn, tomatoes, and creamy dressing

Southwest Salad With Avocado Dressing

If you're looking for a salad to keep in rotation this summer then look no further than this Southwest Salad with the most delicious homemade Creamy Avocado Lime Dressing. This salad is a complete game-changer as it's low-carb, gluten free, dairy free and ready in just 25 minutes.

Course Dinner, lunch, Main Course, Salad

Cuisine American, tex mex, vegan

Keyword creamy vegan, dairy free, easy salad recipe, gluten free, plant based, southwest, southwest salad, tex-mex, vegan

Prep Time 25

Total Time 25

Servings servings

Calories 179kcal

Author Jackie Akerberg

Equipment

Blender

Ingredients

Guacamole Salad Ingredients

1 head romaine chopped
1 can black beans rinsed and drained
1 cup sweet corn
1½ cups cherry tomatoes halved
1½ cups red cabbage shredded
¼ cup red onion finely chopped

Creamy Avocado Lime Dressing

1 small ripe avocado
¼ cup lime juice
1 clove garlic
½ bunch cilantro
½ tsp salt and pepper
1 jalapeno more or less for desired spice
¼ red onion
½ tsp ground cumin
1 tbsp maple syrup
¼ - ½ cup water for desired thickness

Instructions

Add all the ingredients for the salad to a large bowl. Set aside, or divide between meal prep containers if you will be enjoying for lunch throughout the week.
Prepare the dressing by adding all ingredients except the water to a blender. Puree until smooth and creamy. Adjust to desired thickness by adding water a few tbsp at a time and blending again until desired consistency is reached. Season to taste!
Pour the dressing over the salad right before serving and enjoy! This salad can be made up to 3 days in advance as long as the dressing is stored separately.

Nutrition