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The Best Chopped Southwest Salad

Olivia Lockwood >> Midwest Foodie
  • 25 minutes
  • Serves 6

INGREDIENTS

2

Avocados, ripe

1 can

Black beans

1/2 cup

Cilantro, fresh

1 can

Corn, kernels

1 tsp

Garlic powder

1

small bunch Kale

1

Lime, juice of

6

Lime, wedges

1/2 tsp

Onion powder

4 cups

Romaine lettuce

2 tbsp

Honey

3 tbsp

Lime juice, fresh squeezed

2 tsp

Chili powder

1

Red pepper

1

Salt and pepper

1/4 cup

Apple cider vinegar

2 tsp

Olive oil

2 tsp

Cumin

1 cup

Queso fresco

16 oz

Sour cream, light

1 cup

Tortilla strips or chips