Recipe / Lunch

Tex Mex Salad

Yeah, I know, salad. But at least it’s one that’s full of goodies. And after all it’s January, so I know many of you are doing detox, roll-backs, restarts, resets  . . . dare I say diets? Many of you know I don’t believe in diets. It’s all about moderation to me.

Tex Mex Salad with Real Food by Dad

So consider this our healthy dish to balance the onset of calorie pumped foods for next week. Don’t say I didn’t warn you.

Back to this salad. It’s fresh, crisp and full of healthy stuff. And meatless. Meatless? Yeah, I know – whaaat? It happens. Not often but sometimes that’s what the family wants and I give in. My little guy Cole is not a huge meat eater, he loves salads and fruit. I consider myself lucky for that, because my other guy is a picky eater like me and our palates are just a little harder to please.

Tex Mex Salad from Real Food by Dad

I don’t do salads much, but when I do I like ones like this, built on a romaine lettuce and full of texture and crunch. I omitted the meat this time around, but if you need a protein pump, just add some grilled chicken. Either way you go—meatless or not—you’ll love this salad

Tex Mex Salad via Real Food by Dad

Tex Mex Salad

Tex Mex Salad

Serves 4

Ingredients

  • 1 head of romaine lettuce, cut into strips
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup cheddar cheese
  • 3-4 radishes, thinly sliced
  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • 1/4 cup sliced green onion
  • Cilantro Lime Dressing
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons lime zest, about one lime
  • 1/4 cup fresh lime juice
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Toss all ingredients in large salad bowl.
  2. To make dressing: Place cilantro, vinegar, lime zest, lime juice, yogurt and honey in a blender and process until smooth. With the blender still running, drizzle in olive oil and process until thick and creamy. Drizzle finished dressing over salad.
© Matt Robinson

 

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