If you’re eating nightshade free, then you know some cuisines are automatically off limits, at least at first. Italian? Nope: tomatoes, potatoes and peppers. Indian? Nope. Peppers. Chinese? Peppers. Tex Mex? Tomatoes and peppers… the list goes on. It can be a bit disheartening and a little overwhelming.
…especially when those are all your favourite foods. No one ever said this nightshade free thing was going to be easy, and that’s why you have me! (Seriously, click those links and I’ve got yummy recipes for every cuisine!)
You won’t miss anything with this Southwest Salad! It’s packed with protein and fresh, kicky flavours that will have you drooling. I’m often still hungry after salad – not after this one! I couldn’t even finish one of those bowls!
On it’s face, its a simple adaptation of a typical southwest salad. You’ve got your corn. Your black beans. Avocado. Lemon-Pepper Chicken. Of course you need to have some sort of ‘greens’ to actually make it a salad (I always use spinach instead of lettuce for some added vitamin A)!
But then you drizzle it with this Avocado and Greek Yogurt salad dressing and it turns into a whole other animal.
A delicious, delicious animal. It’s so fresh. The lime adds that sour zing over the sweet corn…
…the smooth finish of yogurt over chicken…
…and who can complain about more avocado! NO ONE (Because avocado is the best and if you don’t like it there is something seriously wrong with you and I don’t know if we can be friends anymore unless you like chocolate, then maybe we can be friends).
And you KNOW I added some garlic to mine! (‘some’, HA!)
Just because you might be nightshade free doesn’t mean you have to feel deprived and hungry, and after eating this salad, you will feel neither! YUM!
- 1 chicken breast , cubed (plain or Lemon Pepper, recipe here: http://halifaxbloggers.ca/isaynomato/lemon-pepper-lettuce-wraps/)
- 1/2 cup sweet corn
- 1/2 cup black beans
- 1/2 avocado
- 2-3 cups spinach
- 1/2 avocado
- 2 Tbsp lime juice (about 1/2 one lime)
- 3/4 cup plain greek yogurt
- 1 Tbsp dried cilantro (3 Tbsp fresh cilantro)
- OPTIONAL: 1 Tbsp white sugar , 2 tsp cumin, and/or garlic to taste.
- 2-4 Tbsp white vinegar (the more you add, the thinner it is. 2 Tbsp makes for a fantastic veggie or pita dip!)
Place all salad ingredients in bowls.
In a food processor, place all of the dressing ingredients, except the vinegar, and pulse a few times to get the largest avocado lumps.
Add the vinegar a tablespoon at a time, pulsing in between each addition until you achieve the desired consistency. For thicker dressing (or dip!), only add 2 Tbsps. For a smoothy, creamy, pourable dressing, add 4 Tbsps.
Make sure all the lumps are out and give your food processor a scrape around the sides to make sure everything is mixed together.
Pour over your salad and enjoy!