Ingredients:

For the Vegan Mexican Chopped Salad:

  • 4 cups romaine lettuce, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, cooked and rinsed
  • 1 cup corn kernels (fresh or thawed if frozen)
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup pickled jalapeños, sliced (optional for heat)
  • 1 avocado, diced

For the Avocado Dressing:

  • 1 ripe avocado
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions:

1. Assemble the Salad Base:

In a large salad bowl, combine the finely chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, diced red bell pepper, diced cucumber, finely sliced red onion, chopped fresh cilantro, pickled jalapeños, and diced avocado.

2. Prepare the Avocado Dressing:

In a blender or food processor, combine the flesh of one ripe avocado, fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, salt, and black pepper. Blend until smooth and creamy.

3. Serve:

Pour the avocado dressing over the salad and toss gently to combine, ensuring all ingredients are coated evenly.

Nutritional Information (per serving, assuming 4 servings):

  • Calories: Approximately 320 kcal
  • Total Fat: 19g
    • Saturated Fat: 3g
    • Polyunsaturated Fat: 2.5g
    • Monounsaturated Fat: 12g
  • Sodium: 280mg
  • Potassium: 1100mg
  • Total Carbohydrates: 36g
    • Dietary Fiber: 14g
    • Sugars: 6g
  • Protein: 9g