Chopped Salad With Tortilla Chips And Avocado Dressing Recipes

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SOUTHWESTERN CHOPPED SALAD



Southwestern Chopped Salad image

Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this gluten-free entree salad recipe will liven up your dinner table.

Provided by Iowa Girl Eats

Categories     20 minute meal, 30 minute meal, entree, light and healthy, lunch, salad

Yield serves 2-3

Number Of Ingredients 13

9oz shredded or chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa
2 vine-ripened tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño (or more or less,) seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt

Steps:

  • For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
  • Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
  • Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

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