This Mexican Chopped Salad with Creamy Cilantro Lime Greek Yogurt Avocado Dressing is so light, no one will guess the secret ingredients in the creamy dressing.
Last week, we started our Fall Bible Study and I volunteered to bring a savory dish. It was the perfect opportunity to test out a recipe for today’s Progressive Dinner with a Tex-Mex theme. Salads are always popular with the ladies, so I decided to make a chopped salad similar to one served at a local restaurant that I love.
It’s chock full of different ingredients – jicama, cucumber, avocado, tomatoes, and lettuce. I wanted to make this salad a little heartier so I added some beans which I marinated in fajita spices. I had spotted a Fajita Salad with Creamy Cilantro-Lime Sauce recipe on Cooking Light, and used the spice combination from that recipe.
For the Creamy Cilantro Lime Dressing, I made an ultra light dressing that tasted decadent. It’s actually 100% oil free.
The trick to making this dressing creamy? Nonfat Greek yogurt and a whole avocado. It’s sweetened with a little honey to round out the flavor and thinned with a little water. A few pickled jalapeno peppers add a bit of zing.
Today, I’m participating in a monthly Progressive Dinner Party called Progressive Eats with a group of talented food bloggers who are big foodies like me. Milisa from Miss in the Kitchen is hosting this month’s Tex-Mex themed progressive dinner.
Progressive Eats is a virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Here’s our full menu for this month’s Tex-Mex dinner:
Appetizer – Cheddar, Olive, Tomato Savory Madeleines, Jamie from Life’s A Feast
Salad – Mexican Chopped Salad with Creamy Cilantro Lime Dressing, yours truly from Jeanette’s Healthy Living
Soup – Creamy Hatch Green Chile and Cheese Soup, Barb from Creative Culinary
Soup – White Chicken Chili, Lauren from Healthy Delicious
Main Course – Epic Creamy Chicken Enchiladas, Milisa from Miss in the Kitchen
Bread – Homemade Tortillas, Megan from Stetted
Side Dish – Tex-Mex Rice with Bacon, Jane from The Heritage Cook
Side Dish – Pinto Beans with Fresh Tomato Relish, Lana from
Side Dish – Vegetable Fajitas, Ansh from Spice Roots
Drinks – Frozen Virgin Strawberry Margarita, Barbara from Barbara Bakes
Dessert – Mexican Spiced Chocoflan, Jenni from Pastry Chef Online
Dessert – Margarita Cheesecake, Liz from That Skinny Chick Bakes
- 3 heads romaine hearts (I used a pack of Trader Joe's organic romaine hearts), chopped
- 2 tomatoes, chopped
- 1 English cucumber, chopped
- 1 jicama, peeled, chopped
- 2 scallions, chopped
- 1 avocado, chopped
- grated Cojita cheese, optional
- 1½ cups cooked black beans
- 2 teaspoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ⅛ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 1 cup non-fat Greek yogurt
- 1 avocado
- ½ cup cilantro leaves
- ½ cup chopped scallions
- 1 tablespoon raw honey
- 2 pickled jalapeno pepper slices
- juice from one lime
- salt and pepper, to taste
- ½ cup water
- Place salad ingredients in a large bowl. In a small bowl, mix together ingredients Seasoned Black Bean ingredients. Add to salad bowl.
- To make Creamy Cilantro Lime Greek Yogurt Avocado Dressing, place all dressing ingredients in food processor except water. Process until smooth; gradually add water to thin out dressing. Serve with salad.