Southwestern Chopped Salad

Tangy dressing and juicy shrimp make for a delicious lunch salad.

best southwestern salad recipe
Erika LaPresto

Cilantro-lime dressing steals the show in this bold, southwest-inspired salad, which comes in at an almost unbelievable 295 calories per serving.

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Cal/Serv: 295
Yields: 4 servings
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
Ingredients
Salad
1/2

avocado

2 tbsp.

fat-free Greek yogurt

1/2 c.

cilantro

1/4 c.

fresh lime juice

1/4 c.

water

1

head romaine lettuce

1

can low-sodium black beans, rinsed

1

cucumber, sliced

1

red pepper, sliced

corn tortillas, sliced

Shrimp
1 lb.

shrimp

1/2 tsp.

paprika

1/2 tsp.

salt

1/2 tsp.

pepper

1 tbsp.

olive oil

Directions
  1. In a blender, puree avocado, Greek yogurt, cilantro, lime juice, and water.
  2. Toss dressing with romaine lettuce, then fold in black beans, cucumber, and red pepper.
  3. Place sliced tortillas on a baking sheet and roast at 400°F until crisp.
  4. Season shrimp with paprika, salt, and pepper; cook in olive oil.
  5. Top salad with shrimp and tortilla strips.

Dice your extra half avocado and add it to the salad for even more green goodness.

NUTRITION (per serving): 295 cal, 27 g pro, 31 g carb, 13 g fiber, 4 g sugars (0 g added sugars), 8.5 g fat (1 g sat fat), 136 mg chol, 435 mg sodium

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