South Western Salad with Avocado Dressing


Families tend to cycle through less than 10 recipes on a regular basis.  It is easy to get into a rut, and get bored.  And when I get bored with cooking and meals, my enthusiasm and motivation disappear.

So, when I came across this salad video on Facebook, I thought that as it is currently summer (even though the temperatures and snow on hills would tell you otherwise), and the ingredients are in season (and therefore inexpensive), this would be the perfect time to have this.  This makes a HUGE bowl of salad.  Enough for dinner AND lunch the next day.  Bonus, you get all 5+ a day, in one salad!  There are 8 different veges in that salad with dressing.

So, here it is, South Western Salad with Avocado Dressing.



Avocado Dressing:

1 ripe avocado, halved, stone removed, and flesh removed from skin

1/2 t salt

1/2 pepper

1 garlic clove (or 2 t minced garlic)

1/4 C sunflower or olive oil

1/4 C lime juice (I buy a 245ml bottle of lime juice for less than $2.50 from the supermarket)



2 heads of cos lettuce, washed, drained, trimmed, and chopped


1/2 red onion (about 1/2 C) finely diced


3 half capsicum, seeds removed and diced (I used red, orange, and yellow)


3 stalks celery, diced


3 medium tomatoes, diced

1 425gm can whole corn kernels, drained and rinsed


1 425gm can black beans, drained and rinsed



First off, put all ingredients for the dressing, in a food processor, and whizz until smooth.


Add a small amount of warm water to loosen if the dressing is too thick.

For the salad, in a LARGE bowl, place the chopped lettuce, then add the other ingredients around the outside.


Drizzle the dressing over the top, and gently (but thoroughly) mix to combine.





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