Mexican Chopped Salad with Green Goddess Dressing
A protein-packed, flavorful salad. A meal in itself!
Prep Time 45 minutes mins
Total Time 45 minutes mins
Course First Course to Meal, Lunch, Main Dish, Side Dish
Cuisine South American
- 2 fresh ears Corn Roasted on the grill or steamed, cut off the cob
- 2 hearts Romaine Finely shredded, about 5 cups
- 1/2 14 oz can Black beans Drained & rinsed
- 1/2 cup Cherry tomatoes Halved
- 4 Scallions White and green parts only, thinly sliced
- 1 ripe Avocado Diced
- 1/4 cup Cilantro Roughly chopped
Green Goddess Dressing
- 1/4 cups Sheep's or goat milk yogurt Or Vegenaise to make it vegan
- 1/4 cups Cilantro
- 2 Scallions White and green parts only, chopped
- 1/2 Green jalapeños Roughly chopped (or use more or less to taste)
- 1/4 cup Lime juice Freshly squeezed
- 1/2 cup Extra-virgin olive oil
- 1 tbsp Raw honey
Salad
Steam or grill the corn until cooked. When cool enough to handle, slice kernels off the cob.
Place the shredded lettuce in a large bowl and add all other prepared ingredients. Toss with 1/2 of the dressing or to taste.
Melissa's Modifications ... #AlteredTastes
This recipe is packed with protein and can be 100% whole food plant-based by using Veganese (low-fat) in the dressing instead of mayonnaise*. If you do not avoid dairy, then no alterations are necessary.
*Use dressing sparingly as it has high calories (and is very rich, so lightly dress the salad and you'll have plenty of flavor), or use a low-fat / low-cal green goddess dressing.
If you feel you need added protein, then feel free to add grilled organic chicken or grilled tofu.
Nutritional Values:
Salad: Calories 163, Fat 8.3g, Sodium 120g, Carbs 15.2g, Fiber 7g, Protein 5.2g
Dressing as recipe directed: 1.5 tablespoons ~ Calories 121, Sodium 136.3g, Fat 12.3g, Carbs 3g, Protein .1g