This nutritious salad is easy to make and the dressing is made from avocados that are loaded with vitamin K, vitamin E, fiber, magnesium and monounsaturated fat.
Plus, it’s a pretty and colorful salad to serve to your family or guests and can be paired with a Mexican entrée of your choice.
Romaine lettuce – 4 cups
Bell pepper – ½ cup, chopped
Cherry tomatoes – ½ cup, chopped
Red onion – ¼ cup, chopped
Black beans – ¼ cup
Corn – ½ cup Boiled eggs – 2
Avocado – 1
Lime juice (one lime)
Garlic – 4 cloves, crushed
Olive oil – ¼ cup
Cilantro (fresh chopped 2 Tbls.)
Dash of salt and pepper
Tips – You could use other lettuce varieties, but my choice for this salad is Romaine because it is crispy and flavorful and is one of the more nutritious lettuces available.
Choose any color bell pepper that you have. Red, orange and yellow will all work.
For the black beans and corn I used a combined frozen mix that I had on hand. Since I wasn’t making a huge salad I didn’t want to open a can of black beans and corn, knowing that they could potentially go to waste.
Chop and Dress
Chop and mix the salad ingredients, then run the avocado, lime juice, garlic and olive oil through a food processor or mix by hand if the avocado is soft enough. Dress the salad right before eating.
As you can see, my dressing was thick. You can add a little water to the dressing (or more lime juice) if you want a smoother dressing.
The Perfect Egg Slicer
Do you have one of these?
If you don’t, you need to get one. I picked this egg slicer up at Big Lots on Saturday for $4. How have I lived without this gizmo for this long? It slices eggs perfectly with one cut.
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