Southwest Salad with Cilantro Lime Dressing {a Recipe}

I found this salad recipe a couple of weeks ago on Meg Duerksen's blog. I didn't even have to see the list of ingredients to know I'd love it. The photo and the words Southwest and Cilantro reeled me right in.

It took a little time to prepare but, I'm telling you, it's worth every minute of prep time! It's best you go ahead and prep enough for two or three salads because you'll be wanting this for lunch again tomorrow. And the next day.

Gather your ingredients.


Southwest Salad with Cilantro Lime Dressing

For the salad, you'll need:

5 C chopped romaine lettuce
1/2 C cherry tomatoes, halved
1/2 C canned black beans, drained and rinsed
1/2 C corn kernels, draines
2 Tlbs. fresh cilantro leaves, chopped
1 avocado, halved, seeded, peeled and diced
1/4 C tortilla strips, for garnish

For the Cilantro Lime dressing, you'll need:

1 C loosely packed cilantro, stems removed
1/2 C plain Greek yogurt
2 cloves of garlic
the juice from one lime
pinch of salt
1/4 C olive oil
2 Tbls apple cider vinegar

How-to:

• Combine your cilantro, Greek yogurt, garlic, lime juice and salt in a food processor. Slowly add olive oil and vinegar in a slow stream, while food processor is running, until emulsified: set aside.
• To assemble the salad, top romaine lettuce with all of your fresh ingredients.
• Pour dressing on top and gently toss. 
• Garnish with tortilla strips, if desired.
• Enjoy!

{you wanna stick your fork right into your computer screen, don't you?!}

Tips from the kitchen:

• Find tortilla strips in the salad dressing section of your local grocery store.
• Chill dressing for a bit if you prefer a really cold dressing, like me.

Adapted from ____ Delicious. {There's a line there because the first word is a bad word. I like to keep things PG around here.}