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)
2 cups chopped lettuce (romaine or iceberg will work)
½ cup chopped cucumber
corn cut from ½ cob
5 or 6 grape tomatoes, halved
¼ avocado, diced
¼ cup black beans, rinsed and drained
½ green onion, chopped
For the dressing:
juice of 1 lime
⅛ teaspoon cumin
2 teaspoons coconut water (regular water will work)
¼ teaspoon stevia (sugar or agave nectar will work)
jalapeno hot sauce to taste
¼ 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!