Mexican Chopped Salad with Avocado Dressing


For the Vegan Mexican Chopped Salad:

  • 2 teaspoons olive oil
  • 2 bell peppers (red and green)
  • 4 medium-sized tomatoes (red and yellow)
  • 1/2 red onion
  • 2 scallions
  • 1 avocado
  • 170 grams or 1 cup black beans (pre-boiled or canned)
  • Corn kernels (from 1 ear of grilled corn)

For the Avocado Dressing:

  • 1 avocado
  • 80 ml or 1/2 cup water (more to adjust the consistency)
  • 2 tablespoons fat-free plain Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • A pinch of ground cumin
  • Salt and freshly ground black pepper to taste


Grill Your Corn:

  1. Use a broiler or a griddle pan to grill the corn. Heat a non-stick pan over medium-high heat and grill the whole corn cob until it has grill marks and the kernels are soft. Rotate it every few minutes. Remove the kernels with a knife once it’s cool.

Chop the Veggies: 2. Dice the red and green bell peppers, red and yellow tomatoes, red onion, scallions, and avocado. You can arrange them in four separate bowls, creating sections, or toss them together in one large bowl. Add the pre-boiled or canned black beans and the grilled corn kernels.

Prepare the Dressing: 3. In a food processor or using an immersion blender, combine the avocado, water, fat-free plain Greek yogurt, lime juice, chili powder, cumin, and a pinch of salt and pepper. Blend until smooth.

Assemble the Salad: 4. Pour the dressing over the salad and toss to combine.

Enjoy your healthy and delicious Vegan Mexican Chopped Salad with Avocado Dressing! This version is lower in calories and SmartPoints compared to the original recipe. Please note that the SmartPoints may vary depending on the specific brands and products you use.

By Admin

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