Cilantro Lime Southwest Salad

This Southwest Salad is filled with flavorful vegetables and plant-based proteins.  One of my favorites! 

Serves 2 to 4

SALAD INGREDIENTS 

• 4-5 cups leafy salad greens of your choice

• 1/4 head purple cabbage, sliced

• 1 ear fresh corn, kernels removed

• 1 can black beans, rinsed

• 1 large avocado, diced

• a handful of cherry tomatoes  

DRESSING INGREDIENTS

• 1/3 cup olive oil

• 2 tablespoons apple cider vinegar 

• 1 teaspoon Dijon mustard

• 1 small shallot, diced

• 1 tablespoon water

• juice from one lime

• 2 tablespoons cilantro roughly chopped

• salt and pepper to taste 

DIRECTIONS
For the Cilantro Lime Vinaigrette

1. In a container with a resealable lid, combine shallot, cilantro, lime juice, apple cider vinegar, water, mustard and olive oil.

2. Seal container tightly and shake vigorously until ingredients are well combine and emulsified.

3. Store dressing in the refrigerator for up to a week. After storing, shake dressing before each use to emulsify.

4. On a large platter, evenly spread about 3 tablespoons dressing on the plate. Arrange greens and cabbage and sprinkle with black beans, corn, and avocado slices. Drizzle more dressing to taste.