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Mexicali Chopped Salad with Creamy Cilantro Lime Dressing

Print Recipe
A bright, colorful and fresh salad... perfect for summertime!
Course Salads
Cuisine Tex Mex
Keyword avocado, easy, meatless, salad, salad dressing
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings
Calories 669
Author Laurie McNamara

Ingredients

FOR DRESSING:

  • 1 cup fresh cilantro leaves
  • 1 clove fresh garlic
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 2 limes juiced
  • 1/2 cup extra light olive oil

FOR THE SALAD:

  • 1 large head romaine chopped
  • 6 ounces grape tomatoes quartered
  • 1 orange bell pepper diced
  • 2 cups grilled yellow corn about 2 ears
  • 1 avocado quartered and sliced (2 avocados if small)
  • 1/2 cup roasted and lightly salted pepitas
  • 1 medium red onion diced
  • 1 (15 ounce) can black beans rinsed and drained

FOR SERVING:

  • sea salt for garnish
  • lime wedges for garnish
  • tortilla strips for garnish

Instructions

FOR THE DRESSING:

  • Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil into a food processor or blender. Blend until creamy and smooth. Refrigerate until ready to serve.

SALAD ASSEMBLY:

  • Place a handful or two of chopped romaine into a large serving bowl. Top with desired amount of tomatoes, bell peppers, corn, avocado, pepitas, red onion and black beans.
  • Serve with a drizzle of creamy cilantro lime dressing, lime wedges, tortilla strips and a sprinkle of sea salt.

Nutrition

Serving: 1g | Calories: 669kcal | Carbohydrates: 38g | Protein: 12g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 454mg | Potassium: 1205mg | Fiber: 12g | Sugar: 11g | Vitamin A: 15581IU | Vitamin C: 73mg | Calcium: 114mg | Iron: 4mg