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Who doesn’t love a nice southwest avocado salad?
You know, the kind with black beans, corn, tortilla strips! The whole “enchilada.” I can remember back to the first time I had my very first southwest avocado salad at the most generic chain possible: Applebees. Although it’s been years since I’ve stepped foot in an Applebees, I’ve always been a fan of various versions of the southwest avocado salad at chain restaurants alike.
The absolute best thing about southwest avocado salad has to be how filling it is. I can’t tell you how many boring $13 salads I’ve ordered at trendy restaurants that are full of citrus, seeds, no protein, and 300 calories. This salad is NONE of that. Thanks to the black beans and chickpeas, this bad boy has 19 grams of protein!
It’s been an unhinged past week and a half. If you’ve been following my vague narrative since the beginning of this blog’s conception, you’ll know that I’ve been seeking out new opportunities as my workplace isn’t cutting it. I’ve had interviews here and there, but nothing clicked, until now! I’m pleased to report that my last day at work is on Tuesday of next week and I’ll be starting a new position the following Monday!
Ok back to salads! So what makes this salad so southwest? My southwest avocado salad features a myriad of ingredients spanning from fresh radishes to cilantro. These accompany the beans and corn making it equally fresh as it is filling.
And then there’s the dressing! While some like oil-based vinaigrettes for their southwest avocado salad or maybe a chipotle ranch, I prefer my creamy cilantro lime dressing. It’s so fresh and creamy, and best of all – oil-free.
Preparing the salad is real simple! Just cook 2 ears of corn (boil for 8 minutes or if you’re lazy, pop them in the microwave for 5 minutes). Then, break out some spring mix, and top with scallion, tomato, red bell pepper, raddish, corn off the cob, black beans, avocado (of course!), crunchy chickpeas, cilantro, and tortilla strips. Lastly, dress the salad and chow down!
I just love southwest avocado salads!
Is there a better feeling than slicing through a perfectly ripe avocado? One that’s a little squishy but still firm. One you know is just gonna melt right in your mouth. Seriously, the best!
One of my favorite things about southwest avocado salad is that it has a ton of flavorful ingredients that resonate well with all diets! Familiar ingredients draw people into this one – it’s a hit with my extended family, especially my aunt who pronounces vegan like vagan.
On an insane note, I did eat southwest avocado salad almost every single day for three weeks straight in January. That’s how good it is!
Thankfully, I moved on and have been indulging in a great vegan cobb recently. I can’t wait to share that one with you all in a few weeks.
While I am really excited to start my new position in two weeks, I’m not sure what my schedule will look like from the time I start on-ward. I’m committed to continuing the progress I’ve made because it brings me so much joy. But you know… life happens, and this career change could be seriously one of the best things that’s ever happened to me.
In this segment, I suggest a song for you to listen to while making southwest avocado salad! You can even stream it right here in your browser! Today’s Recipe Jam is Wide Awake! (Danny Krivit Re-Edit) by Parquet Courts.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!
Southwest Avocado Salad
- 2 ears corn
- 1 pound spring mix
- 1/2 cup crunchy chickpeas
- 2 avocados, chopped
- 1/2 cup tortilla strips
- 1 cup canned black beans, drained and rinsed
- 4 scallions, chopped
- 8 radishes, thinly sliced
- 1 cup cherry tomatoes, sliced
- 1/2 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 3/4 cup creamy cilantro lime dressing
- salt, to taste (optional)
- Remove husks from corn and boil in a large pot for 8 minutes until cooked. When the corn is cold enough to handle, cut the kernels off of the cob.
- In a large bowl, combine the ingredients and top with creamy cilantro lime dressing. Add salt to taste if needed.