Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn tortillas, plus fresh mango slices for dessert.
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Mexican Chopped Salad with Avocado Dressing
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Ingredients
- 1 ripe medium avocado diced; 1 scant cup
- 1/4 teaspoon sea salt
- Pinch of sugar
- 1/4 cup lime juice preferably freshly squeezed
- 2 teaspoons canned chipotle chiles seeded and finely chopped
- 1 14.5 ounce can low-sodium black beans rinsed and drained
- 1 cup frozen corn thawed
- 3 medium tomatoes diced
- 3 cups romaine lettuce shredded
- 1/2 cup fresh cilantro leaves chopped
- 3/4 cup cheddar cheese shredded
- 1 cup baked low-salt tortilla chips crushed
Instructions
- Put avocado, salt, and sugar in a food processor. With motor running, add lime juice. Process until smooth, scraping down sides periodically. Add chiles. Pulse briefly to combine; do not purée, or dressing will turn brown. (Makes 3/4 cup.)
- Combine black beans, corn, tomatoes, romaine, cilantro, and cheddar. Add half the dressing and toss to coat. Add tortilla chips. Toss briefly and serve.
Recipe Notes
Nutrition Facts
Mexican Chopped Salad with Avocado Dressing
Amount Per Serving
Calories 236
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 394mg
16%
Total Carbohydrates 29g
10%
Dietary Fiber 8g
32%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 236 cal, 4g fat (1g mono, 1g poly, 2g sat), 13mg chol, 10g protein, 29g carb, 8g fiber, 394mg sodium
