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Southwestern Chopped Salad with Cilantro Lime Dressing


A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!

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Rate this recipe 4.4/5 (15 Votes)


  • (local, organic, + non-GMO if possible!):
  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup tortilla strips, for garnish
  • Cilantro Lime Dressing
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup Greek yogurt <-- vegans sub raw cashew dressing
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil <-- extra virgin, cold pressed
  • 2 tablespoons apple cider vinegar
  • YUMSource:
  • Additional Salad Dressing Ideas:


Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortillas trips, if desired


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