Southwestern Salad Recipe

Summer is coming and we all know what that means. Bathing suit time, girl-friend trips, and shorts season. I’ve started getting ready for summer eating quick and healthy salads that fill me up without draining all of my energy like most heavy foods do. My friend Delisa shared this recipe on Facebook and I just had to try it. I like to prepare it or another salad for lunch. I have 2 oz of cleanse and one of our YUMMY shakes for breakfast, a couple of snacks from the list below and for dinner I’ll have a delicious protein smoothie or shake. The lbs are melting off and I feel so much better.

Have you downloaded your copy of 100 Healthy Snacks for weight loss?

Instructions

Large head of romaine 15 oz. 1 can of black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (fresh or frozen, thawed) 5 green onions Optional: avocado

{Dressing}

1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt) 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste 1-2 garlic cloves 1/4 cup olive oil 1 1/2 tsp. white wine vinegar 1/8 tsp. salt

{Instructions}

Making the dressing: Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

If you’re interested in recipes that’ll help boost your metabolism, check out the METABOLIC cook book.

I hope this helps you on your health journey. As many of you know, I love hearing from our community. Have you prepared this salad? If so, how was it? Let us know how it turned out in the comment section below.

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P.S. If you like meal replacement shakes and are looking for a good affordable one to replace one-two of your 5 to 6 small meals a day. Let’s connect, I’d be happy to share what I’m using.

We are LOVING our results.