Southwestern Chopped Salad with Cilantro Lime Dressing


Cilantro lime dressing
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 5 cups chopped romaine lettuce (use any head lettuce as replacement)
  • 1/2 cup cherry tomatoes, halved (try Roma, heirloom and/or red slicers as alternatives)
  • 1/2 cup corn kernels (if cutting from cob, consider steaming for a minute or two)
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup tortilla strips, for garnish


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