Cilantro Lime Salad
If you want to add more gluten free recipes to your collection, Cilantro Lime Salad might be a recipe you should try. This recipe serves 4. One portion of this dish contains around 9g of protein, 5g of fat, and a total of 220 calories. For $1.4 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a budget friendly salad. 761 person were impressed by this recipe. A mixture of agave nectar, kosher salt, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Faux Martha. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette, Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing, and Cucumber Salad with Cilantro Lime Dressing | Summer Salad s.
Servings: 4
Ingredients:
1 1/2 tsp. agave nectar
1 can black beans, drained and rinsed
1/4 c. cilantro leaves, lightly packed
3 corn tortillas, cut into strips
1 clove garlic
guacamole, prepared
pinch of kosher salt
a couple large handfuls of lettuce
3 tbsp. lime juice (about 2 limes)
Mexican cheese, optional
1-2 tbsp. olive oil
1 red pepper, sliced
Salad
Dressing
1/2 sweet onion, sliced
Equipment:
food processor
blender
frying pan
Cooking instruction summary:
Make dressing. In a blender or food processor, add ingredients and blend until incorporated, about 30 seconds. Store covered in fridge. Can be made ahead of time.Make salad. In a skillet, heat oil over medium-high heat. Once hot, add in peppers and onions and saute for about 5 minutes or until lightly charred. Salt to taste. Remove from heat. In the same skillet, toast tortillas until browned on both sides. Add lettuce to plates. Top with peppers and onions, tortilla strips, black beans, guacamole, and cheese. Top with dressing and serve.
Step by step:
1. Make dressing. In a blender or food processor, add ingredients and blend until incorporated, about 30 seconds. Store covered in fridge. Can be made ahead of time.Make salad. In a skillet, heat oil over medium-high heat. Once hot, add in peppers and onions and saute for about 5 minutes or until lightly charred. Salt to taste.
2. Remove from heat. In the same skillet, toast tortillas until browned on both sides.
3. Add lettuce to plates. Top with peppers and onions, tortilla strips, black beans, guacamole, and cheese. Top with dressing and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
Southwest Cilantro Lime Salad - Lynn's Recipes
