Southwest Salad with Avocado Dressing

The amazing taste of this Vegan Southwest Salad with Avocado Dressing will have you happy and ready to finish your day. This is a hearty salad that can be served for lunch or dinner.

5 from 3 votes

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Course: Salad

Cuisine: Mexican

Keyword: Southwest Salad

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 178kcal

Equipment

1 salad bowl

Ingredients

For The Salad

1 head Romaine lettuce washed and chopped
1 15-ounce can of black beans, or 1 cup cooked and drained
1 cup organic corn kernels
1 cup cherry tomatoes or grape tomatoes (halved)
1/2 cup red bell peppers yellow bell peppers (chopped)
1 medium avocado peeled, pitted and chopped
1/4 cup red onion chopped
1/4 cup cilantro leaves chopped
1 spring onion chopped for garnish

For The Dressing

1/2 cup water
1/2 small avocado peeled, pitted and chopped
1/4 cup unsweetened almond milk
1/2 cup cilantro leaves
2 tablespoons lime juice
1 teaspoon maple syrup
1 clove garlic
1/2 teaspoon cumin
1/2 teaspoon salt

Instructions

Prepare The Dressing

Place all ingredients in a blender and process until smooth, stopping to scrape down the sides if necessary. Use immediately or keep leftovers refrigerated for about 3 days.

Prepare The Salad

Toss the lettuce, black bean, corn, tomatoes, bell peppers, avocado, red onion, and cilantro in a large bowl.
Drizzle the salad with avocado dressing, or serve it on the side. Garnish the salad with spring onions.

Nutrition