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Southwest Salad


½ ripe avocado
¾ cup packed fresh cilantro
½ cup nonfat plain yogurt

2 scallions, chopped

2 cloves garlic, quartered

1 tablespoon lime juice
½ teaspoon sugar
½ teaspoon salt
3 cups mixed greens
½ cup black beans, canned (rinsed) or cooked
½ cup corn kernels, fresh or frozen (thawed)
1/4 cup pine nuts
1/4 cup queso fresco
½ cup grape tomatoes



  1. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, until they are cooked through. Cut into coins.
  2. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
  3. Toss greens with 2 tablespoons of the dressing in a large  salad bowl. (Refrigerate the remaining dressing.)
  4. Evenly arrange the sausage coins, pine nuts, queso fresco,  black beans, corn and tomatoes in rows on top of the lettuce. 

There are several variations of  a Southwest Salad out there. Although we changed ours up a bit, our is mostly inspired by a recipe we found on Eatingwell.com

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