Meals have been challenging in my house lately. My daughter is back to being a pescatarian. She no longer eats meat, only seafood. Then, my son and I have eliminated flour and sugar from our diets completely, to rule out some health issues. My husband? Oh, he’s still eating donuts! So, what works for some of us…doesn’t for all of us. This salad works perfectly…for everyone.
Diet restrictions aside, this is exactly the type of salad I love and could eat every day. It is so full of great ingredients that add flavor, texture, color and nutrition! One of the best parts is the dressing! It’s so tasty, you’ll never notice that it is super low in fat!
While in the grocery store just yesterday, I passed a package of a Southwest Chopped Salad Kit. I picked it up to compare it to my own and read the nutrition facts. My jaw dropped. First of all, the entire bag had less chopped veggies than a single portion of my own and apparently, it was a three serving bag! Each tiny serving (about one cup) had twelve grams of fat and just two grams of fiber! This salad may be some work in chopping…but it’s absolutely worth it.
Southwest Chopped Salad with Salsa Vinaigrette
1 large head romaine lettuce, finely chopped
1/4 head small red cabbage, finely chopped
1 small red onion, finely chopped
1 medium red pepper, finely chopped
2 cups fresh or frozen corn kernels
822g can black beans, drained and rinsed
2 cups cooked quinoa (see Notes)
2 avocados, cubed
cotija cheese for serving
cilantro leaves, chopped or torn
Salsa Vinaigrette
1/4 cup apple cider vinegar
1 tablespoon fresh lime juice
3 tablespoons extra virgin olive oil
1/2 teaspoons fine sea salt
1/4 teaspoon black pepper
1/2 cup salsa or picante sauce (I use a roasted tomato salsa that is fantastic!)
Prepare the vinaigrette by combining all of the ingredients in a jar with a tight fitting lid. Give it a good shake, then set aside.
In a very large bowl, add all of the salad ingredients, up to and including the quinoa. Toss well.
When serving, top with the avocado cubes, cotija cheese, cilantro and dressing.
Notes:
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will the avocado last if I mix it in for the week?
Great question, Alex! The avocado usually will stay fresh for about a day when combined with the dressing. The vinegar and lime juice will keep it from oxidizing. But, to be honest, between all of the moisture in the lettuce and tomatoes, I’m not sure the salad will stay fresh or crisp for a number of days.
Thank you I will leave it out then I think! Love the recipes by the way! The black rice tabbouleh is a regular!
Oh, I’m so happy to hear it, Alex! That tabbouleh is one of my favorites, too! Have a wonderful weekend! :)
That salad you picked up sounds like a DISGRACE to salads! But this sounds like what I’m going to want to eat for lunch all of next week. And the week after. And the week after.
Isn’t that the truth, Joanne? If I hadn’t read the label on that package I would have sworn it was a single serving…at 36 grams of fat, you may as well go to McDonalds! Glad you like this one! xo
I cannot eat quinoa. Substitution
You can absolutely substitute with any of your favorite grains or omit it completely, Mary Jo. I’ve made this without the quinoa and I’ve also made it with some cooked farro…it’s delicious either way.
This makes my mouth water……
Awww…my job is done! :) Thanks, Teresa!
Wait, how did I miss you were giving up flour and sugar? Hope you figure out the problem. That must be tough. Though I guess if you still get to eat gorgeous salads like this life can’t be that bad. This is 100% my cup of tea too.
Thanks so much, Katie! It’s actually not bad at all! Once you get past the first few days, you really don’t crave either one at all. I feel SO much better and so does my son!