Southwestern Cobb Salad with Spicy Avocado Dressing

 

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• Cooking and Prep: 10 m
• Serves: 4
• Contains:

I get great satisfaction from re-purposing leftovers. Often when planning dinner I already know what I will be making for lunch and dinner the next day with the leftovers. When I was grilling the chili cilantro lime chicken I made last week I was already dreaming up this yummy and gorgeous salad that would be dinner the next night. I went low carb with this salad (minus the fresh corn) but you could also add black beans to this salad which would be delicious. The best part of course is the dressing – a smooth, creamy, spicy and fresh avocado dressing that gets whipped up in the food processor in no time and is the perfect complement to this salad. Enjoy!

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Ingredients (17)

Salad

• 1 batch cilantro lime chicken or any other grilled chicken breast

• 1 large head romaine lettuce, thinly sliced

• 1 pint cherry tomatoes, halved

• 2 ears grilled corn, kernels removed, or 1 (15.25-ounce) can of corn 

• 1 small red onion, diced

• 1 avocado, diced

• 1 (15-ounce) can black beans (optional)

Dressing

• 1 avocado, pitted, skin removed

• 1/4 – 1 jalapeno pepper, seeds and ribs removed (depending on how spicy you want it, or omit completely)

• 3 large cloves garlic or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/4 cup Gefen Mayonnaise (or use sugar-free mayonnaise)

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  Gefen Mayonnaise

• zest and juice of 1 lime

• juice of 1 lemon

• 1 loosely packed cup fresh cilantro leaves

• 1/4 cup water

• salt 

• pepper

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Start Cooking

Make the Dressing

1. Add all the ingredients into a food processor or blender and process until smooth.

Assemble

1. Arrange all the ingredients into a big bowl, pour the dressing over, toss and serve.

About

The Gush Gourmet is a food blogger and caterer based out of beautiful Gush Etzion, Israel. Follow her on instagram @TheGushGourmet or at her blog TheGushGourmet.blogspot.com for more great recipes.