Dinners, Gluten-Free, Mains, Mexican, Salads, Two Servings, Vegan, Vegetarian
Comments 4

Fiesta Salad with Avocado-Cilantro Dressing

This is an old standby for me. No cooking needed—just some blending, chopping, and tossing and it’s done! Throw this one together for dinner when it’s too hot to cook, take it to work for an easy lunch, or throw in some chips, guacamole, and margaritas and you’ve got a fiesta!

Fiesta Salad with Avocado-Cilantro Dressing
Prep time: 15 min  |  Cook and serve time: 10 min | Ready in: 25 min
Yields: 2 servings

1 avocado
2 limes
1 tablespoons mayonnaise (or Veganaise)
1/4 teaspoon salt
(Milk, if needed to thin dressing)
1/2 cup cilantro, divided
1/2-inch piece jalapeno, seeded
1 head of romaine
1 red bell pepper
A few slices of red onions
2-inch piece of cotija cheese
1 14-ounce can black beans

1. Rinse romaine leaves.
2. Slice red bell pepper.
3. Chop red onions.
4. Juice limes.

5. Place half of avocado, salt, mayo, half of cilantro, and lime juice into a blender and blend until smooth. (Depending on how much juice you get out of your limes, you may need to add milk to your dressing to get it to the right consistency.)

Cook and serve:
1. Slice romaine leaves and divide between two large serving bowls.
2. Top each with half of red onions, black beans, red bell pepper, cotija cheese (crumbled), and cilantro, as well as half of remaining avocado. Toss with half of avocado dressing and serve.


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