Tex Mex Chopped Salad
Ingredients
- 1 avocado, chopped
- ½ cup fresh cilantro leaves
- ½ cup water
- 5 Tbsp lime juice
- ¼ cup olive oil
- 2 cloves garlic
- 1 Tbsp honey
- ¼ tsp ground chipotle pepper
- 1 (3-count) pkg hearts of romaine, chopped
- 1 (14-oz) container pico de gallo
- 1 (15-oz) can black beans, rinsed and drained
- 2 avocados, diced
- 1 yellow bell pepper, chopped
- ⅓ cup roasted and salted pepitas
Instructions
- Process chopped avocado, cilantro, water, lime juice, oil, garlic, honey, and chipotle pepper in a blender or food processor until smooth, adding additonal water to thin dressing, if needed.
- Meanwhile, toss together lettuce, pico de gallo, beans, diced avocado, bell pepper, and pepitas in a large bowl. Drizzle with desired amount of dressing.
- Store any remaining dressing in an airtight container in refrigerator up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
247
|
247
|
| Fat (g) | 3 | 3 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 7 | 7 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 778 | 778 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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