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TexMex Chopped Salad with Creamy Jalapeno Dressing


This delicious salad can be served as a side or add a chicken breast, fish, steak, or shrimp and make it a meal! The dressing is what absolutely makes this salad so don't get stingy when pouring it on!

This is definitely the best salad to have in the summer time when you can get fresh corn and limes, but I like to have it in winter too to spice things up and trick myself into thinking warm days are right around the corner.

This makes a lot of salad and a lot of dressing. If you're having it as an entree for dinner, add a protein to each plate and it's perfect.

Ingredients:

For the Salad:

1 12oz can of corn, drained

1 14 oz can of black beans, drained and rinsed

2 hearts of romaine, shredded or chopped

2 tomatoes chopped or 1 pint of grape tomatoes

4 green onions/scallions (white and light green parts only, chopped)

1 ripe avocado, diced

1/4 cup roughly chopped cilantro

For the Dressing:

2/3 cup veganaise or plain Greek yogurt

1/4 cup cilantro

2 green onions/scallions (white and light green parts only)

1/4 cup lime juice

1/2 green jalapeno, roughly chopped

1/2 cup cup extra virgin olive oil

1/2 tsp sea salt

1 tablespoon raw honey

Protein Seasoning (optional):

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp coriander

1 tablespoon olive oil

salt and pepper to taste

Instructions:

1. If using chicken, preheat oven to 400 degrees F and line a baking sheet with foil. Place boneless, skinless chicken breasts on foil and sprinkle with seasonings and olive oil. Place in the oven and bake approx. 15 mins or until inside juices run clear and there is no pink whatsoever. You can use this seasoning on other proteins as well and cook to preference.

2. Build the salad with all components.

3. For dressing, puree all ingredients in a blender and drizzle over the salad. This will keep well in the fridge for up to a week in an airtight container.

4. Serve with extra wedges of lime and enjoy!

If you are on the 21 Day Fix, you'll have to adjust according to your serving size and containers. But it pertains to 1 red, 2 green, 1 orange

THIS RECIPE WAS ADAPTED FROM "IT'S ALL GOOD" BY GWYNETH PALTROW

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