Looking for a good lunch upgrade with your salad? I have this one for you that’s vegetarian and full of good fats, carbs and proteins.
It has Southwest flavors, so you feel like you’ve been to the local Tex-Mex restaurant without eating the WHOLE ENCHILADA.
Here’s what I did:
For the dressing, I added to a blender, 4 tablespoons of Vegenaise, 4 tablespoons of non-fat Greek yogurt, 1 chipotle pepper in adobo sauce, 2 teaspoons of adobo sauce, 1/2 cup fresh cilantro, and the juice of 1 lime. I whizzed that up until smooth and added salt and pepper to taste.This in of itself is delicious. I also put it on my burrito bowls and nachos. It has a smoky lime taste with a creamy texture.
Next, I built my salad. I placed 5 ounces of fresh spring mix on a glass tray. I topped with one sliced cucumber.Two tomatoes, quartered, and an avocado sliced.I topped the salad with those pepitas I made the other day. And crumbled Queso Fresco, (a Mexican cheese) on top.Finally, I drizzled the dressing over the salad. Super healthy and yummy!
4 tablespoons mayonnaise (I used Vegenaise).
4 tablespoons non-fat, Greek yogurt
1 chipotle pepper in adobo sauce
2 tsp. adobo sauce
1/2 cup cilantro
juice of 1 lime
salt and pepper to taste
Place all ingredients into a blender and mix until smooth. Season to taste.
5 ounces of spring mix lettuce
1 avocado, sliced
2 tablespoons pepitas
2 tomatoes quartered
1 cucumber, sliced
1/2 crumbled, Queso Fresco
dressing (recipe above)
Layer lettuce, veggies, pepitas, cheese and dressing in that order.
If you are making ahead, leave dressing off until you serve it. You can set the dressing on the side for others to pour on top.