So last night I was about to make my go-to weeknight meal, a sort of Mexican taco salad when I realized I was out of salsa. Sigh, I thought, but alas is there anything else in my kitchen I could use as a dressing? Well, there was the avocado I was going to use as a topping, but aha! I was inspired.
I often do this salad, sometimes I grill up some chicken or beef strips with peppers and onions, sometimes I mix it up with some other fun things like corn or olives and top it with guacamole or Greek yogurt to dip my nachos in. Sometimes I sacrifice the delicious crunch of the nachos to go carbless. But this recipe is pretty much my staple. And, if I may, I do believe I have improved it with a fresh and creamy low cal dressing made super tasty by the avocado I was going to throw into the salad any way. This is also a great recipe for a pot luck. Put all the ingredients except the nachos, cheese, garnish and dressing in a Tupperware and mix it all together at the party. Trust me, it'll be a hit!
For the salad, you will need:
1 head romaine, or leaf lettuce, torn into bite sized pieces
1 tomato, chopped chunky
1 red pepper, chopped chunky
1 can black beans, rinsed and drained
2 green onions (optional)
1 can of corn, drain and rinsed (optional)
1/2 cup light cheddar, shredded
1 handful of good quality nachos ( I like to crunch them)
a few pepperoncinis or other hot peppers to taste
Tear, rinse and drain lettuce. Chop other veggies and set aside. Drain and rinse beans. Throw all ingredients in a large bowl, preferably one that has a lid.
Pour dressing over salad. Put lid on bowl and shake until all veggie are coated.
Garnish with shredded cheese, pepperoncinis, cilantro and crush nachos on top.
For dressing you will need:
1 whole avocado, halved
1 lemon, juiced
1/4 cup light mayonnaise or Miracle Whip
2 cloves garlic, skin peeled
1 tbsp. cilantro, chopped
1 tbsp. olive oil
1 tbsp. hot sauce (I used Frank's)
1 tsp salt (I used smoked)
Put all ingredients in blender. Blend until green and creamy.
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