The Blonde Chef

A Fresh Take On Food

  • Home
  • About
    • FAQ
    • Privacy Policy
  • Recipes
  • Contact Me

Southwestern Salad With Avocado Cilantro Lime Dressing

January 13, 2017 By Aubrie Cornelius

Happy Friday! Hopefully you are all surviving the post holiday slump (and the awful cold that’s been going around) because today’s recipe is all about packing in nutrient-rich foods in a delicious format to help support immune systems and keep us fueled.

Being pregnant has made me hyper aware of how I’m fueling my body, and meals like this help to ease my mind that baby (and me) are getting all the nutrition we need while satiating my ever-growing appetite.

And most of this salad can be prepared the night before, giving you more time to do more important things than worry about lunch.  My one recommendation is to click over for the recipe to the corn-flake breaded chicken (pictured below sans the Sriracha sauce).  It’s a bit time-consuming as you have to coat each bite-sized piece in corn flakes, but not overly so! And seriously are such a win.  I made a huge batch a few days ago and we have had them for almost every meal.  

Southwestern Salad With Avocado Cilantro Lime Dressing
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: The Blonde Chef
Serves: 4-6
What You'll Need
  • 1 sweet potato, peeled and cubed
  • ¼ red onion, diced
  • ½ can black beans, rinsed and drained
  • ½ can corn, rinsed and drained
  • ½ cup chickpeas
  • 2 heads romaine lettuce, chopped
  • 1 avocado
  • 1 cup, halved cherry tomatoes
  • Avocado Cilantro Lime Dressing
  • 1 avocado
  • 1 cup cilantro
  • ¼ cup coconut cream
  • Salt and pepper to taste
  • The juice of 1 lime
  • About 3 tbs. water or until smooth
Instructions
  1. Preheat the oven to 375. Add the cubed sweet potato to a parchment-lined baking sheet and lightly coat with olive oil. Season with salt and bake for about 30 minutes or until soft.
  2. Meanwhile, add all of the dressing ingredients to a blender and pulse until completely smooth. Set aside in the fridge to chill.
  3. Once the sweet potato is cooked, add the chopped romaine, black beans, corn, cherry tomatoes, red onion, and chickpeas to a large bowl and toss together (if serving immediately add in desired amount of dressing). Top with sliced avocado!
3.4.3177

 

Filed Under: Clean Eating, Lunch, Main Course Tagged With: dinner healthy, salad, southwestern salad

« Penne Bake With Vodka Sauce
Double Dark Chocolate Chunk Cookies With Sea Salt »

Categories

Archives

The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

Search

Follow The Blonde Chef

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Subscribe for the newest TBC recipes!

Penne Bake With Vodka Sauce

Penne Bake With Vodka Sauce

Easy Mediterranean Chickpea Salad Recipe

Mediterranean Chickpea Salad

Falafel Gyro with Hummus

Falafel Gyro with Hummus & Lemon Herb Tahini Drizzle

Subscribe

  • Facebook
  • Instagram
  • Pinterest

Popular Posts

Baked Chicken Flautas Recipe
Sweet potato salad
Perfect Steel-Cut Oats
Super Green Salad
Pineapple Dole Whip Float

Copyright © 2023 · Privacy Policy · Log in