A few Monday mornings ago, I was describing my weekend to my best friend. The conversation went something like this:
“On Friday night, we ate Cajun food and I tried fried alligator for the first time. It was in a tempura batter and was so good. On Saturday, we made a roast. Oh, the meat just melted in your mouth. Then, we went out for dessert. He got strawberry cake and I had creme brulee. It was so good. On Sunday, we ate Mexican food at this cute little place I’d never been to before. Their chile rellenos were out of this world.”
After I finished talking, I think I realized I didn’t eat one single truly healthy thing all weekend. Then, everything that tasted so good didn’t feel so good. Have you ever had a weekend like that?
On Monday morning, I felt sluggish and tired.
My body needed some premium fuel, not just the cheap stuff. Sometimes it’s hard for me to remember that if you put junk in, you get junk out.
This salad was a delicious, healthy way to get back on track.
Southwestern Chopped Salad with Cilantro Lime Dressing
5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 Tbsp chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
Cilantro Lime Dressing:
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt
2 cloves garlic
juice of 1 lime
pinch of salt
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
Top lettuce with tomatoes, corn, black beans, cilantro and avocado.
Combine all dressing ingredients in a food processor. Blend until smooth. Serve over salad.
Nutritional Information: Calories Per Serving: 594, Calories from Fat: 207, Fat: 23 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 267 mg, Potassium: 1983 mg, Carbohydrates: 45 g, Fiber: 9 g, Sugar: 22 g, Protein: 56 g.
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