Tex-Mex Salad with Avocado-Lime Vinaigrette Recipe

Tex-Mex Salad With Avocado-Lime Vinaigrette Recipe

Ingredients

Makes 5 :Servings

Prep: 10 minutes

Cooking Time: 25 minutes

Serving size 1/5 of recipe

Calories 262 Protein 11 g Carbohydrates 33 g Fat 12 g Fiber 12 g Sugar 4 g Sodium 236 mg

For the vinaigrette

• 5 tomatillos (see note)
• 1 jalapeno
• olive oil spray
• juice of 2 limes
• 2 tablespoons olive oil
• 1/2 avocado, pitted and peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• sea salt and black pepper

For the salad

• 3 cups spinach leaves, stems removed, chopped
• 3 romaine lettuce hearts, chopped
• 1/2 cup roughly chopped fresh cilantro
• 1/2 cup sliced red onion
• 1/2 (14.5-ounce) can corn, rinsed and drained
• 1 (14.5-ounce) can black beans, rinsed and drained
• 10 cherry tomatoes, halved
• 1/3 cup crumbled goat cheese
• garnish: 1/2 cup baked wheat or corn tortilla chips, lightly crushed

Method

1. Preheat the oven to 420°F, Line a baking sheet with parchment paper
2. Remove the husks from the tomatillos and place the tomatillos on the baking sheet
3. To adjust the spiciness, remove some of the seeds from the jalapeno
4. Spray with a little olive oil, then roast in the oven for 20 to 25 minutes, or until the outsides turn brown
5. Add the roasted vegetables, along with the lime juice, olive oil, avocado, cumin, and oregano, to a food processor or blender and blend until smooth
6. Season to taste with salt and pepper
7. Place in an airtight container in the fridge to chill
8. The vinaigrette willl last up to 1 week refrigerated
9. In a large bowl, toss together the spinach, romaine lettuce, cilantro, onion, corn, beans, tomatoes, and goat cheese
10. Drizzle the chilled vinaigrette over the salad, then gently fold everything together
11. Sprinkle crushed baked tortilla chips on top and enjoy!

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