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Cilantro Lime Southwest Salad | Nutrition Stripped
Eat Well Oct. 8. 2019
Salads

Cilantro Lime Southwest Salad

Oct. 8. 2019
Salads
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

This delicious Cilantro Lime Southwest Salad with cilantro lime vinaigrette is our new favorite meal companion.

This Southwest Salad combines some of our favorite healthy ingredients and has a little something for everyone. Creamy avocado, fresh sweet corn, and nutrient-dense black beans are the perfect combination for this fun and colorful salad.

There’s more than one way to whip up a healthy salad, and don’t we know it! We also know that something special happens when you learn to make the perfect salad dressings. Not only do you save money, and learn a new beneficial skill, you can use the freshest ingredients. With a little practice, you will end up with something that tastes better than any store-bought salad dressing.

We love to keep a container of homemade vinaigrette in the fridge at all times. Give it a good shake to emulsify and drizzle over your favorite greens and veggies.

Make this Cilantro Lime Southwest Salad the main course

For an added boost of protein, we suggest adding your favorite tempeh or crispy tofu, or your preferred animal protein of choice.

For more information about animal proteins and how to shop for animal proteins check out our article Guide to Eating Animal Protein. Also, check out our factory farming article as it relates to animal proteins.

Healthy Hack

Now that you know how easy it is to make your own salad dressing from home, it’s time to get creative!

Use this simple vinaigrette recipe as your base, and add your favorite modifiers to make it your own. Some of our favorites are honey, grated ginger, chopped fresh herbs, miso, and toasted walnuts. Just to name a few!

Ingredients

1/3 cup olive oil

3 tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 small shallot, diced

1 clove garlic, finely chopped

1 tablespoon water

salt and pepper to taste

 

The Recipe

Serves 2-4

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Ingredients

For the Salad

4-5 cups leafy salad greens of your choice

1/4 head purple cabbage, sliced

1 ear fresh corn, kernels removed

1 can black beans, rinsed

1 large avocado, diced

a handful of cherry tomatoes

For the Dressing

1/3 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 small shallot, diced

1 tablespoon water

juice from one lime

2 tablespoons cilantro, roughly chopped

salt and pepper to taste

 

 

Directions

For the Cilantro Lime Vinaigrette

Step 1

In a container with a resealable lid, combine shallot, cilantro, lime juice, apple cider vinegar, water, mustard and olive oil.

Seal container tightly and shake vigerously until ingredients are well combine and emulsified.

Store dressing in the refrigerator for up to a week. After storing, shake dressing before each use to emulsify.

Step 2 | Assembly

On a large platter, evenly spread about 3 tablespoons dressing on the plate. Arrange greens and cabbage and sprinkle with black beans, corn, and avocado slices. Drizzle more dressing to taste.

Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to 4 days in the refrigerator. Salad dressing can be stored in the fridge for up to a week.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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