I’m always looking for new salad dressing combinations that are fresh and healthy. Here’s one that includes avocado and nonfat yogurt for a creamy cool blend. Thanks to our friends at EatingWell Magazine for sharing.
Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.
1 serving | Active Time: 20 minutes | Total Time: 20 minutes
1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups mixed greens
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels, fresh or frozen (thawed)
1/2 cup grape tomatoes
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.
Per serving : 235 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 13 g Protein; 13 g Fiber; 307 mg Sodium; 1325 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.
Reprinted with permission from Eating Well Magazine.