Tex-Mex Rainbow Salad with Creamy Avocado Dressing
Author: 
Recipe type: Salad
Cuisine: Lunch or Dinner
 
This fresh salad recipe is great for a quick lunch or perfect for a light dinner. Add some protein and it will fill you up for hours.
Ingredients
  • Tex Mex Salad:
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen sweet corn, thawed
  • 1 cup black beans, drained and rinsed
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • Tortilla chips, crumbled - optional
  • Grilled shrimp or chicken - optional
  • Creamy Avocado Dressing
  • 2 garlic cloves
  • 1 avocado, pit and skin removed
  • ⅓ cup cilantro, torn
  • 1-2 limes, juiced
  • ⅓ cup olive oil
  • 2 tsp salt
  • 1 tbsp honey
  • 1 tsp chili powder
Instructions
  1. Arrange all salad ingredients on a serving platter.
  2. For dressing, Add garlic cloves to a food processor and pulse until it is in small pieces.
  3. Add avocado, cilantro and lime juice and pulse until smooth.
  4. Drizzle in olive oil.
  5. Pulse.
  6. Add honey, salt and chili powder.
  7. Pulse until smooth and creamy.
  8. Adjust taste with extra seasonings, extra lime juice, olive oil if necessary.
  9. Dressing should be thick and creamy, but pourable.
  10. Refrigerate for 30 minutes or more.
  11. Drizzle over salad and serve immediately.
  12. Leftovers can be stored for three days in a tightly sealed container in the refrigerator.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2015/03/tex-mex-rainbow-salad-with-creamy.html