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Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing

Course Salad
Keyword salad
Prep Time 25 minutes
Servings 10
Calories 148 kcal

Ingredients

Salad

  • 3 heads romaine hearts or baby kale, Spring greens
  • 2 tomatoes chopped
  • 1 English cucumber chopped
  • 1 jicama peeled, chopped
  • 2 scallions chopped
  • 1 avocado chopped
  • grated Cojita cheese optional

Seasoned Black Beans

  • 1 1/2 cups cooked black beans
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Cilantro Lime Yogurt Avocado Dressing

  • 1 cup non-fat Greek yogurt
  • 1 avocado
  • 1/2 cup cilantro leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon raw honey
  • 2 pickled jalapeno pepper slices
  • juice from one lime
  • salt and pepper to taste
  • 1/2 cup water

Instructions

Salad

  1. Place salad ingredients in a large bowl. In a small bowl, mix together ingredients Seasoned Black Bean ingredients. Add to salad bowl.

Cilantro Lime Yogurt Avocado Dressing

  1. 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.

Recipe Notes

2 Freestyle points per serving.