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Southwest Summer Salad

By Brittany Williams
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Avocado Oil

2

Limes, juiced

1 tsp

Cumin

1 tsp

Garlic Powder

1 tsp

Sea Salt

Cayenne

2

medium-large Zucchini, spiralized

5 oz

Cherry or Grape Tomatoes, halved or quartered

2 cups

canned/cooked Chickpeas, rinsed and drained

1/2 cup

fresh Cilantro

1 cup

Corn

1

Avocado, diced

1/2

Purple Onion, diced