Southwest Chop Salad

Southwest Chop Salad

Southwest Chop Salad

Sarah Kaminski
Prep Time 20 mins
Servings 4


What You’ll Need:

  • 3 romaine hearts chopped OR 1 large head romaine lettuce, chopped
  • 1 pint cherry tomatoes halved
  • 2 avocados meat cubed
  • 1 red onion minced
  • 1 can black beans drained & rinsed
  • 1 can corn kernals no sugar added, drained & rinsed

For the cilantro dressing:

  • 3/4 bunch cilantro
  • 3-4 oz manchego cheese shredded or broken into hunks
  • 2 Tbsp unsalted pepita
  • juice of 1 lime
  • 2 cloves garlic
  • 1/2 c avocado oil
  • 1/4 tsp sea salt
  • OPTIONAL: more pepitas for sprinkling


  • Combine ingredients for dressing a food processor & puree until the consistency of pesto. If you like a smoother dressing, add a little bit more oil.
  • Divide salad ingredients evenly into (4) containers for quick grab & go lunches throughout the week OR into one large serving dish to share. Top each with additional pepita if desired.
  • Toss with dressing just before serving & be so happy!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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