Cilantro Lime Southwest Salad
$0.00 Cooking Fee
Serving Size: 8 ounces
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
- While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
- When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
- Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.
Cook Times
Ingredients
Ingredients
- 2 sweet potato large, diced
- 4 teaspoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound red leaf lettuce 1 cup per serving
- 30 ounce canned black beans drained and rinsed
- 15 ounce canned sweet corn drained and rinsed
- 2 red bell pepper chopped
- 2 avocado large, diced
- 5 ½ ounce cherry tomato halved
- 2/3 cup pumpkin seeds
- 1 red onion chopped
For the vinaigrette:
- 1 bunch fresh cilantro
- 4 lime juiced
- 2 clove garlic minced
- 1 jalapeno pepper seeded
- 4 tablespoon apple cider vinegar
- 1 ½ teaspoon spicy mustard
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, SpatulaNutrition
Calories: 347kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 612mg | Potassium: 873mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10779IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg
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