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A vibrant and healthy Southwest-inspired salad combining fresh romaine lettuce, avocado, black beans, corn, cherry tomatoes, and a zesty homemade cilantro lime dressing. Optional proteins include grilled chicken, tofu, shrimp, or salmon. The salad is colorful, flavorful, and customizable for various dietary preferences.

Ingredients

Scale
  • 4 cups romaine lettuce, torn into bite-sized pieces
  • 1 avocado, cut into chunks or slices
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh, charred, or roasted
  • 1 cup cherry tomatoes, sliced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell peppers, sliced (optional)
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • 1/2 cup crunchy tortilla strips or homemade croutons
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled queso fresco or cotija cheese
  • Optional proteins:
  • 1 grilled chicken breast, marinated in chili powder, cumin, garlic, then grilled and sliced
  • 150g firm tofu, marinated and baked or pan-seared until golden
  • 150g shrimp or salmon, grilled or sautéed

Instructions

  1. Rinse and thoroughly dry the romaine lettuce. Tear into bite-size pieces and place in a large salad bowl.
  2. Chop the red onion finely; slice cherry tomatoes and bell peppers (if using).
  3. Rinse and drain the black beans thoroughly to keep the salad light.
  4. In a blender or food processor, combine fresh cilantro leaves, lime juice, minced garlic, salt, and pepper. Blend until smooth while slowly adding olive oil to emulsify the dressing to a creamy consistency.
  5. Taste the dressing and adjust lime juice, salt, or pepper to balance flavors.
  6. For the proteins: Marinate skinless, boneless chicken breasts with chili powder, cumin, and garlic for at least 30 minutes, then grill until cooked through. Slice or dice. For tofu, marinate and bake or pan-sear until golden crust forms. For seafood, grill or sauté shrimp or salmon until just done (all protein additions optional).
  7. Assemble the salad by layering romaine lettuce as the base.
  8. Top the greens with diced red onion, sliced tomatoes, bell peppers, black beans, and corn kernels.
  9. Add your choice of cooked protein on top, if desired.
  10. Drizzle the cilantro lime dressing evenly over the salad.
  11. Finish with a generous sprinkle of crunchy tortilla strips or toasted pepitas and crumbled queso fresco or cotija cheese.
  12. Serve immediately, garnished with fresh cilantro sprigs or additional toppings as desired.

Notes

Vegetarian and vegan adaptations are easily made by omitting cheese and proteins or substituting with tofu or tempeh., Store chopped vegetables in airtight containers in the refrigerator for up to 5 days for meal prep convenience., Cooked proteins like chicken, tofu, or shrimp can be prepared in advance and frozen in portions for up to 3 months., The cilantro lime dressing can be made ahead and refrigerated for up to 1 week., Add garnishes such as thinly sliced radishes, jicama, or a dollop of guacamole for extra flavor and texture., Serve family-style on a large platter for gatherings to let guests assemble their own salads.

Nutrition

Find it online: https://cookerygood.com/southwest-salad-with-cilantro-lime-dressing/