About This Recipe
This spicy salad packs a one-two punch of flavor and nutrition, making it a terrific lunch by itself or a happy participant in a larger meal. It’s also a great way to use up leftover tortilla chips.
Avocados are a great source of fiber, a critical component for the growth of healthy gut bacteria. Your immune system also gets a boost from the vitamins in avocados, particularly B6, C, and E.
Spicy Lime Dressing
- 1/2 cup (120 ml) neutral oil (such as avocado or grapeseed)
- 1/4 cup (60 ml) lime juice
- Zest of the lime
- 1/2 cup (20 g) minced cilantro
- 2 Tbsp (18 g) finely diced jalapeño
- 2 tsp minced garlic
- Salt to taste
- 3 cups (100 g) torn romaine
- 1/2 cup (80 g) diced tomatoes
- 1/4 cup (30 g) chopped red onions
- 1 cup (150 g) hearts of palm, sliced
- 1 cup (170 g) black beans
- 2 cups (300 g) diced avocado
- 1 to 2 cups (60 to 120 g) crushed tortilla chips
Step 1Make the dressing: In a bowl, whisk everything together until fully combined. Set aside.
Step 2Make the salad: In a large bowl, mix everything, including the dressing, except for the avocado and chips. Once everything is well mixed, taste for seasoning and adjust if needed. If your chips are salted, stop there; if they aren’t salted, add a bit more salt. Gently mix in the avocado and sprinkle with chips. Serve immediately.
About the author
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Creamy Vegan Salad Dressing
Try this creamy vegan salad dressing from chef Amanda Cohen with romaine, which stands up to this full-bodied, Caesar-adjacent treatment.