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Nightshade Free Southwest Salad with Avocado and Greek Yogurt Salad Dressing
This Nightshade Free Southwest Salad is smothered in a tangy Avocado and Greek Yogurt Salad dressing for an interesting and kicky finish!
Course: Salad
Cuisine: Tex-Mex
Servings: 2 bowls
Author: Cristina
Southwest Salad
  • 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
Avocado & Greek Yogurt Salad Dressing
  • 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!)
  1. Place all salad ingredients in bowls.
  2. In a food processor, place all of the dressing ingredients, except the vinegar, and pulse a few times to get the largest avocado lumps.
  3. 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.
  4. Make sure all the lumps are out and give your food processor a scrape around the sides to make sure everything is mixed together.
  5. Pour over your salad and enjoy!