I’ve been eating the same salad every day for the past week and it’s time for something different. I’m looking for something with a little zest and zing, so I think Mexican is the way to go.
Since I’m trying to lose weight this month, I need to be selective. Usually, Mexican food doesn’t come to mind when I think of diet-friendly foods. Eating traditional refried beans, flour tortillas, and Chihuahua cheese will not get me where I want to be.
However, when carefully prepared, Mexican cuisine can be the perfect diet food because the wide variety of flavors are very satisfying. So this is my take on a Mexican version of a chopped salad.
Tip: If you have a Vidalia Chop Wizard (or exceptional knife skills!), this salad can be ready in about 10 minutes. Serves 2 people.
Salad Ingredients
1.5 cups romaine lettuce – chopped
1.5 cups mixed green & red lettuce (or greens of your choosing) – chopped
1 avocado – medium dice
1 red bell pepper – medium dice
6 – 8 campari tomatoes (or about 1 pint of any tomato) – diced
1 can black beans (rinsed and drained)
½ red onion – small dice
¼ cup frozen sweet corn (optional – I leave out when dieting)
Dressing Ingredients
1 avocado
½ small jalapeno – rough dice
1 medium garlic clove
½ cup fresh lime juice
¼ cup cilantro – rough chop
½ cup water
sea salt to taste
Directions
- Place all salad ingredients in a mixing bowl.
- Place all dressing ingredients except salt into a blender or food processor and blend until completely smooth. Use as much water as needed to achieve desired consistency. Add salt to taste.
- Put as much dressing on salad ingredients as desired and mix well.
- Serve immediately.
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