Time 30m Yield 5 servings Number Of Ingredients 15 Steps:
Add all dressing ingredients to a blender, blend until smooth. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes. Top with prepared dressing; toss to coat. Enjoy!
Yield 1 serving Number Of Ingredients 11 Steps:
In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar. Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid. Store in the refrigerator until ready to eat, up to 5 days. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed. Enjoy!
More about “southwestern salad with avocado dressing recipe by tasty”
Time 28m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Mix salt, cumin, and chili powder in bowl. Season the chicken breasts. In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn’t be pink in the center. Cut the chicken into slices. In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados. Serve in bowl. Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness. The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks. Toss the salad with the desired amount of dressing and serve.
