Southwest Avocado Cilantro Chop Chop Salad

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Happy Spring! I have been absent for a month and I know that is not a good thing for a blogger to do. I recently got promoted at work (yay!) but I am still doing my old job for a while too (insert descriptive and colorful adjective here) so I have been twice as busy at work.  I have still been thinking about food – trying new foods, new recipes and testing my favorites. This is an awesome spring salad recipe – crunchy, filling and packed with B vitamins and protein. It is so easy to make it will be your go to spring salad!

First – Chop Chop:

4 cups romaine lettuce, chopped into 1 inch pieces
1 can of black beans, rinsed and drained
1 large orange bell pepper, chopped into 1/2 inch pieces
1 cup cherry tomatoes, quartered
1 cup corn, thawed frozen or fresh
1 cup jicama, finely chopped
4 green onions, finely chopped
1 avocado, chopped into 1/2 inch pieces
2 cups diced cooked chicken breast (optional)

Next – Dressing:

1/4 cup good olive oil
1/2 avocado
3/4 cup loosely packed cilantro leaves, roughly chopped plus

1/4 cup loosely packed italian parsley, coarsley chopped
1 8 ounce container plain greek yogurt
2 tablespoons fresh lime juice
1 tablespoon chopped fresh garlic (I also like Christopher Ranch chopped garlic, sold in jars in the produce section of the store)
1 1/2 teaspoons wine vinegar (either red or white)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions:

Place all salad ingredients in large bowl. Place all dressing ingredients in a food processor or blender and process until smooth. Toss salad with dressing. Taste and adjust seasonings if necessary. Serve immediately on chilled salad plates.

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