Southwest Chopped Salad (vegan & gluten free)

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This is a fun, refreshing salad that is great for lunch or dinner. This recipe makes one entree sized salad, but feel free to double, triple, or make it for a crowd!

Southwest Chopped Salad (vegan & gluten free)

serves one

2 cups chopped lettuce (romaine or iceberg will work)
1/2 cup chopped cucumber
corn cut from 1/2 cob
5 or 6 grape tomatoes, halved
1/4 avocado, diced
1/4 cup black beans, rinsed and drained
1/2 green onion, chopped

For the dressing:
juice of 1 lime
1/8 teaspoon cumin
2 teaspoons coconut water (regular water will work)
1/4 teaspoon stevia (sugar or agave nectar will work)
jalapeno hot sauce to taste
1/4 teaspoon chopped cilantro

In a small bowl, whisk together all the ingredients for the dressing. Set aside while you assemble the salad.

Layer your salad ingredients on a plate for presentation, or toss everything in a big bowl. For layering, start with the lettuce, then top with cucumbers, corn, tomatoes, avocado, black beans, then the green onions. Drizzle the dressing over the salad, and enjoy!

Southwest Chopped Salad Nutrition

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