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Sunshine in a Bowl: The Easiest Southwestern Chopped Salad Recipe

A vibrant and refreshing Southwestern Chopped Salad with a zesty Cilantro Lime Dressing. This easy recipe is perfect for weeknights or potlucks!
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Prep Time 15 minutes

Equipment

  • Large bowl
  • Small bowl

Ingredients
  

Salad

  • 4 cups chopped Romaine lettuce The base of our delicious salad!
  • 1 cup halved cherry tomatoes Adds a burst of juicy sweetness.
  • 1 cup corn kernels Fresh or frozen – your choice!
  • 1 cup drained and rinsed black beans For a protein and fiber boost.
  • 0.5 cup finely chopped red onion A little bite to balance the sweetness.
  • 1 chopped red bell pepper Adds a beautiful color and a bit of crunch.
  • 1 diced avocado Creamy and healthy fats – yum!
  • 0.5 cup shredded cheddar cheese Because sometimes you just need some cheese!
  • 0.25 cup chopped fresh cilantro The star of the dressing, and a sprinkle on top.
  • 0.25 cup tortilla strips or crushed tortilla chips For extra crunch and flavor.

Cilantro Lime Dressing

  • 0.5 cup Greek yogurt Tangy and creamy – the perfect base.
  • 2 tablespoons olive oil Adds richness and flavor.
  • 2 tablespoons fresh lime juice That bright citrus zing!
  • 1 tablespoon honey or agave A touch of sweetness to balance the tartness.
  • 1 tablespoon chopped fresh cilantro More of that delicious cilantro!
  • 0.5 teaspoon ground cumin Earthy and warm.
  • 0.25 teaspoon garlic powder A subtle garlic punch.
  • salt and pepper Always important!
  • water To adjust the consistency.

Instructions
 

  • Combine lettuce, tomatoes, corn, black beans, red onion, red bell pepper, avocado, and cheese (if using) in a large bowl. Give it a good toss to mix everything up.
  • In a small bowl, whisk together the yogurt, olive oil, lime juice, honey (if using), cilantro, cumin, garlic powder, salt, and pepper. Taste and adjust the seasoning – I sometimes like a little extra lime juice! Add water, a teaspoon at a time, if you want a thinner dressing.
  • Drizzle the dressing over the salad and gently toss to coat everything evenly. Be careful not to over-toss; you want the lettuce to stay crisp.
  • Top with fresh cilantro and tortilla strips (if using) and serve immediately. Enjoy!

Notes

This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the avocado will likely brown. I recommend storing the dressing separately and adding it just before serving to keep the salad as fresh as possible.