Southwestern Chopped Salad with Cilantro Lime Dressing

Here's another incredible recipe I found and adapted from Damn Delicious. Again, you can be totally creative with this recipe (read, use pretty much whatever you have around and leave out what you don't) AND the cilantro lime dressing is to die for! I had leftover, so I used it the next day and I make it regularly for other salads, too.

Southwestern Chopped Salad with Cilantro Lime Dressing

serves 2

Salad

5 C romaine lettuce, chopped a little (I used spinach)

1/2 C cherry tomatoes, halved

1/2 C corn kernels

1/2 C black beans (if they're canned, drain and rinse first)

cooked beets, cut into bite-sized pieces

anything else that sounds yummy!

2 tbsp fresh cilantro, chopped

1 avocado, chopped

1/4 C tortilla strips, for garnish (optional)

In individual bowls, layer all ingredients except for tortilla strips. Toss to combine. Pour dressing on top, toss again, and garnish with tortilla strips.

Cilantro Lime Dressing

1 C loosely packed cilantro (I think I used more, because I adore cilantro)

1/2 C plain yogurt

2 cloves garlic

juice of a lime

pinch of salt

1/4 C olive oil

2 tbsp apple cider vinegar (which I left out because it didn't seem to need it, but I may try next time)

Combine all ingredients except for olive oil and apple cider vinegar in bowl of food processor. Process, then, with motor running, slowly drizzle in olive oil and vinegar until emulsified.

Ta-da!!! You have a quick, easy, delectable, and completely healthy meal! It'd be great to take to work as well.  Enjoy!