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    Home » Recipes » Salad

    Southwestern Chopped Salad with Cilantro-Lime Dressing

    Apr 22, 2013 by Kaitlin

    A fresh and flavorful Southwestern Chopped Salad recipe tossed in the most delicious creamy avocado cilantro-lime dressing! This southwest salad is so crisp and refreshing, plus simple to prepare. (Vegan, gluten-free, oil-free option.)

    Southwestern Chopped Salad with creamy cilantro lime dressing on plate

    This Southwestern Chopped Salad with homemade Creamy Cilantro-Lime Dressing is our all-time favorite salad.

    It's filled with colorful fresh vegetables and plant-based nutrition. So fresh and delicious!

    Plus it's great for picnics, potlucks, meal prep, and parties because it seems to be a real crowd-pleaser.

    We also enjoy it for lunch, a side dish, or light dinner.

    Ingredients in a bowl for southwestern chopped salad

    Ingredients for Southwestern Salad

    For the salad portion, you will toss together in a large bowl:

    • Romaine lettuce
    • Black beans: This adds great texture, heartiness, and plant-based fiber and protein. I simply rinse and drain a 15-ounce can, but you can also cook your own from scratch. (You will need about 1.5 cups cooked beans.)
    • Orange bell pepper: Or you can use yellow or red bell pepper if desired.
    • Cherry tomatoes or grape tomatoes: I like these best because they are so flavorful, but you can also use roma tomato, plum tomato, or other garden tomato. Just be sure they are ripe and flavorful.
    • Cooked sweet corn: Either fresh corn on the cob, canned, thawed frozen corn, fire-roasted, etc.
    • Green onion: Or you can use finely diced red onion for a stronger onion flavor.
    Jar of creamy cilantro-lime dressing with fresh cilantro in front

    Ingredients for Southwest Salad Dressing

    For the creamy cilantro lime dressing you will blend in a blender:

    • Fresh cilantro: Not a fan of cilantro? Readers have reported success with substituting fresh parsley instead. (And some who normally do not care for cilantro said they actually enjoy it in this dressing!)
    • Avocado: Or you can substitute plain, unsweetened vegan yogurt or vegan sour cream.
    • Lime juice: We will use two tablespoons fresh lime juice, which is about one lime.
    • Fresh garlic cloves
    • Olive oil: For an oil-free version, simply substitute water to help thin the dressing.
    • White wine vinegar: Or you can use apple cider vinegar instead.
    • Salt: This helps to maximize and bring out all the flavors. I use fine-grain salt for this recipe.
    • Ground cumin and agave: These are both optional but recommended. Cumin adds great flavor, and the agave (or other sweetener of choice) helps to balance the flavors.

    Tip: You can also add fresh jalapeno for extra flavor and spice!

    Southwest salad on a plate with avocado dressing

    Serving

    Dressing amount: For us, one recipe of the cilantro dressing is a great match for the amount of salad below, but adjust as you see fit.

    Side or main: This salad works great either as a main dish or side dish.

    Toppings: Serve with additional diced avocado, vegan cheddar cheese shreds, or even tortilla chips (or tortilla strips) for a little crunch and texture.

    Storing

    Making ahead of time: Store the prepared dressing and prepared salad separately in airtight containers in the refrigerator. Then toss them together in a bowl before serving. This helps keep the veggies fresh and crisp.

    Looking for more? Check out this amazing Vegan Taco Salad as well!

    Chopped Salad tossed with creamy dressing on a plate with spoon

    For more inspiration, also browse all easy vegan dinner recipes or salad recipes.

    Southwestern Chopped Salad on a plate with spoon

    Southwestern Chopped Salad with Cilantro-Lime Dressing

    A crisp and refreshing southwestern salad tossed in a delicious creamy avocado cilantro-lime dressing.
    4.77 from 69 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 1 large head romaine
    • 15 oz. can black beans
    • 1 orange bell pepper
    • 10 oz. cherry/grape tomatoes (about 1 pint)
    • 2 cups sweet corn, cooked
    • 5 green onions

    For the creamy cilantro-lime dressing:

    • 1 cup loosely packed cilantro (stems removed and roughly chopped)
    • 1/2 avocado (or 1/2 cup plain vegan yogurt)
    • 2 Tbsp. fresh lime juice (about 1 lime, more to taste)
    • 1-2 garlic cloves
    • 3 Tbsp. olive oil (for oil-free, sub a little water to thin)
    • 1 1/2 tsp. white wine vinegar
    • 1/8 tsp. salt
    • Recommended: agave & cumin to taste

    Instructions

    • Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
    • Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
    • Place all salad ingredients in a large bowl.
    • Toss with desired amount of dressing.*

    Notes

    Dressing: Read more about the notes + variations of the Creamy Cilantro-Lime Dressing here.
    Servings: Recipe yields about 4 main dish servings, or 6-8 smaller side servings.
    *If making ahead of time: Store dressing + salad separately in the fridge to keep it crisp.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Southwestern Chopped Salad with Cilantro-Lime Dressing
    Amount per Serving
    Calories
    336
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    10
    g
    Potassium
     
    940
    mg
    27
    %
    Carbohydrates
     
    43
    g
    14
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    2798
    IU
    56
    %
    Vitamin C
     
    64
    mg
    78
    %
    Calcium
     
    70
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Southwest Salad recipe with Cilantro Dressing, also check out:

    • Corn and Black Bean Fajitas
    • Lentil Salad with Capers and Balsamic Dijon Dressing
    • Cucumber Salad
    • Restaurant-Style Blender Salsa

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Kelly

      January 30, 2023 at 9:00 am

      5 stars
      Outside of the prep time, this was a fantastic recipe. Tasty, healthy and filling, this salad was a big hit at the football party I went to where some people were gluten-free, vegan and vegetarian. I made the recipe for 8 servings and added a jalapeño but next time will add more to give it a little more kick. For the dressing, I used four garlic cloves. Next time, I may cut back. The cumin and agave were terrific additions. This honestly took me 90 minutes to make. Seriously. When you add the time to wash the vegetables, dry the romaine lettuce because no lettuce spinner is large enough for super-sized leaves, and all that chopping and pulling the cilantro off the stems. It's super time consuming if you lack chopping skills as I do. I will make it again but next time will prep well in advance instead of going to the store the morning I need to make the salad.

      Reply
      • Kaitlin

        January 30, 2023 at 12:18 pm

        Hello, Kelly! Thanks for giving the recipe a try and sharing your helpful review!

        Reply
    2. Mervat

      August 30, 2022 at 5:21 pm

      5 stars
      Very yummy. Thank you.

      Reply
      • Kaitlin

        August 31, 2022 at 8:55 am

        So great to hear!

        Reply
    3. Dorenda

      November 13, 2021 at 8:49 pm

      5 stars
      Although I hadn't made it recently, I have loved this salad for a long time--and lost my recipe! Was so glad to find it here, as I had a bunch of cilantro in my CSA box. I used a whole small avocado in the dressing and cut down on the oil. I use whatever greens I have. Our high-schooler said that this salad was addicting!

      Reply
      • Kaitlin

        November 14, 2021 at 11:44 am

        That's fantastic, Dorenda! Glad you were reunited with the recipe. Thanks so much for sharing your kind feedback!

        Reply
    4. Jill

      October 14, 2021 at 2:22 pm

      5 stars
      I really liked this one. Everyone else in the family thought it was good, but not great. But, I really liked it!

      Reply
      • Kaitlin

        October 14, 2021 at 5:50 pm

        Thanks for the feedback, Jill - glad you enjoyed!

        Reply
    5. Sue

      September 30, 2021 at 12:12 pm

      5 stars
      Great Salad. I forgot the peppers, and used olives but no salt. Thanks!

      Reply
      • Kaitlin

        September 30, 2021 at 2:44 pm

        That sounds great, Sue! Love the olive addition. So glad you enjoyed, and thank you for sharing!

        Reply
    6. Amanda

      July 24, 2021 at 7:43 am

      5 stars
      Dressing is delicious! We made it ahead of time and added 1/2 jalapeno for some spice. Everyone loved it. Will definitely make again!

      Reply
      • Kaitlin

        July 25, 2021 at 8:32 am

        Great addition. Thanks for sharing!

        Reply
    7. Rebecca

      June 13, 2021 at 1:18 pm

      5 stars
      OMG! I love cilantro and any recipe that calls for this aromatic delight! This is such a simple salad and dressing to make it’s now going to be a staple in my household! Did I mention how delicious this recipe turned out?

      Reply
      • Kaitlin

        June 13, 2021 at 4:34 pm

        So great to hear, Rebecca!

        Reply
    8. Marcia

      May 21, 2021 at 11:58 am

      5 stars
      Delicious salad and the dressing is amazingly yummy. I am not a fan of cilantro or limes however I tried this anyway. I was pleasantly surprised after making this. I have a new favorite dressing now.

      Reply
      • Kaitlin

        May 21, 2021 at 3:03 pm

        That's wonderful. Thank you so much for reporting back!

        Reply
    9. Nika

      March 27, 2021 at 9:03 pm

      4 stars
      Love it, except for the evil devil weed cilantro. That just makes everything taste like detergent. Skipped the dressing completely to avoid the poison.

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:22 am

        If you make it again, you could try substituting parsley for the cilantro. (Many people have reported success with that version as well!)

        Reply
    10. debbie gorton

      November 09, 2020 at 7:25 pm

      5 stars
      I expanded on this fabulous salad! I added 1/2 lettuce 1/2 romaine, 4 sliced Persian cucumbers, sliced radishes, no tomatoes, and big handful of pepitas!

      Reply
      • Kaitlin McGinn

        November 10, 2020 at 2:46 pm

        So great! Love your wonderful additions, Debbie.

        Reply
    11. kcbeenab

      May 26, 2020 at 12:51 pm

      5 stars
      The salad dressing is fantastic!!

      Reply
      • Kaitlin McGinn

        June 06, 2020 at 1:51 pm

        Thank you for the feedback!

        Reply
    12. Ben Brown

      May 24, 2020 at 3:07 pm

      The number of comments on this recipe is testimony enough...but I will add my own. This is amazing! Thank you! I’ve been eating mine with quinoa and also just wrapping up a big bunch of the salad with dressing in a tortilla and eating like a burrito haha (much easier to eat on the go if needed). Overall this salad ranks as one of the best I’ve made at home.

      Reply
      • Kaitlin McGinn

        June 06, 2020 at 1:49 pm

        Hey Ben! Thanks for chiming in with your kind feedback. I like your addition of quinoa, and especially the burrito variation. It never occurred to me to try it burrito-style, so thank you for sharing!

        Reply
    13. Allison W

      January 02, 2020 at 7:43 am

      Great salad and the dressing was amazing. You’ll be extremely full after you eat this, it’s loaded with everything you need

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 9:59 am

        Thanks for sharing!

        Reply
    14. Michael

      June 24, 2019 at 11:42 am

      5 stars
      Thank you!

      Reply
    15. Sherry

      January 24, 2018 at 12:24 am

      Is it best served right after you toss with the dressing or can it be made ahead of time?

      Reply
      • Kaitlin | The Garden Grazer

        January 30, 2018 at 6:24 pm

        We like it both ways. If you make it far in advance I'd wait to toss it with the dressing until closer to serving otherwise it may soften the veggies more than desired. Though I do like it tossed beforehand because it gives it a chance to "marinate" a bit and becomes even more flavorful.

        Reply
    16. Shahla Werner

      July 30, 2017 at 6:10 pm

      Thanks for this great recipe! I added quinoa to the salad and used fresh garlic from our CSA and Potawatomi maple vinegar, along with avocado from the store for the dressing - which made it extra delicious. I'm making this for a potluck, but it will be hard to give it away.

      Reply
    17. Terri S

      June 11, 2017 at 9:43 pm

      First of all, I discovered your blog about 3 weeks ago, when we had a Healthy Potluck at work. A co-worker had pinned your Ultimate Chopped Greek Salad and made it for the lunch and I couldn't stop eating it! I made it a few days later! Since I found your blog I've made about 5 recipes, every single one is delicious! I made this salad tonight, as it's 92 degrees outside right now and I just wanted something cold and fresh. Great salad, LOVED the salad dressing. I made mine with avocado. I'm not vegan but my daughters are and I love preparing your healthy vegan meals for them! I love how you avoid processed foods!

      Reply
    18. MaryAnn

      January 20, 2017 at 4:40 am

      Your salads and dressings sound yummy! Could they be made without the oil? Trying to go WFPB so no oils. What would be a good sub?

      Reply
      • Kaitlin | The Garden Grazer

        February 02, 2017 at 7:34 pm

        Hi MaryAnn! Love that you're going WFPB & no oil! We've since done that as well. For no oil, thin it with a little water instead, and maybe add a little more lime juice.

        Reply
    19. Unknown

      May 07, 2016 at 5:06 pm

      This salad had so many flavors and was GREAT on the pallet even for the little ones! I made this salad with a family BBQ and the whole family loved! The fresh vegetables brought a needed fresh crunch and tied the whole meal together, definitely will be making this treat again!

      Reply
      • Kaitlin | The Garden Grazer

        May 14, 2016 at 3:17 pm

        Thanks for sharing your feedback!

        Reply
    20. Gluten free with a garden

      March 14, 2016 at 11:15 pm

      Hi Kaitlin! I recently made this, and added grilled chicken rubbed with paprika. It was amazing, and my family has dubbed it a new "10" (aka family favorite). Thanks a lot!

      Reply
      • Kaitlin | The Garden Grazer

        March 20, 2016 at 6:01 pm

        Great to hear!

        Reply
    21. Unknown

      January 13, 2016 at 3:31 am

      Best salad ever! Thanks so much.

      Reply
    22. Jenny

      September 16, 2015 at 12:28 am

      Hi! I was wondering if you could make the dressing the night before? I was thinking it would intensify the flavors, but didn't want it to go bad or anything. Sometimes avocados (even blended) can get that brown color. Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        September 16, 2015 at 10:31 pm

        Yep, you can definitely make it the night before! It stays good for a few days and I've never had an issue with avocado browning (thanks to the acidity from the lime juice).

        Reply
    23. DIANAHAINES

      June 30, 2015 at 5:01 pm

      This salad looks AMAZING but my Mom doesn't like cilantro. Can I use parsley or is there another dressing I could use?

      Reply
      • Kaitlin | The Garden Grazer

        June 30, 2015 at 5:55 pm

        Hi Diana! I haven't personally tried it, but a couple people have left comments that basil works well (I bet parsley would too!) Or if your mom is feeling brave, I've also gotten comments that people who don't normally care for cilantro actually enjoy it in this dressing since it's not too overpowering! I hope you find a way for you both to enjoy it!

        Reply
    24. kim

      June 01, 2015 at 10:28 pm

      OMG! Just made this for dinner. I absolutely LOVE this recipe! Thank you Kaitlin.

      Reply
      • Kaitlin | The Garden Grazer

        June 02, 2015 at 2:01 pm

        So great, Kim!

        Reply
    25. Leanna Birge

      May 01, 2015 at 1:22 am

      I made half the dressing; left out the romaine, and spooned the mixture into endive blades. Fantastic! A new favorite recipe. Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        May 04, 2015 at 11:44 pm

        What a creative idea, thank you for sharing!

        Reply
    26. Tina Dulany

      April 27, 2015 at 10:13 pm

      Kaitlin I'm sorry if you answered this question before but I didn't see it in the comments. Do you add 1/2 avocado and the yogurt or just add either one? Thank you!!!

      Reply
      • Kaitlin | The Garden Grazer

        April 27, 2015 at 10:23 pm

        Hey Tina! No problem at all. Either option works (or both!) It's a pretty forgiving recipe you can play around with. Now I always use 1/2 of an avocado and thin it out if necessary. But you could use 1/4 of an avocado and 1/4 cup yogurt if you wanted!

        Reply
    27. Kimberlee

      April 22, 2015 at 7:44 pm

      I just made the dressing so it could chill for a few hours to let the flavors meld - it's delicious! I added about a tsp of agave and used half a large avocado, thinned with a bit of water. For those who thought the garlic is too strong, try roasted garlic next time. I love garlic, but raw gives me the WORST heartburn. I love making homemade salad dressings, and any time a recipe calls for garlic I use roasted instead. I typically keep separated cloves in the freezer.

      Reply
      • Kaitlin | The Garden Grazer

        April 23, 2015 at 2:14 pm

        Great tip with the roasted garlic - thanks for sharing!

        Reply
    28. Lauren W.

      March 19, 2015 at 1:09 am

      This recipe is unbeatable. I made it for my meat-eating roommates and they all loved it. This is definitely being added to my list of winners! Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        March 21, 2015 at 11:48 pm

        So great, Lauren!

        Reply
    29. Anonymous

      March 03, 2015 at 6:43 pm

      Oh my gosh! SO good! I don't make my own salad dressing typically, but I think I'll make this from now on and put it on EVERYTHING! I felt like a chef but it was really easy! Thanks for sharing. Going back for seconds now.

      Reply
      • Kaitlin | The Garden Grazer

        March 05, 2015 at 4:48 pm

        So fun to hear you enjoyed!

        Reply
    30. Petunia

      February 18, 2015 at 6:24 pm

      This was incredible, and better than other salads of a similar nature I've had while eating out at restaurants. Definitely a keeper for our family!

      Reply
      • Kaitlin | The Garden Grazer

        February 18, 2015 at 11:59 pm

        So great to hear!

        Reply
    31. ANN

      December 30, 2014 at 3:54 pm

      I love salads and I'm always looking for new recipes! Absolutely refreshing and delicious! My family loved it definitely a keeper thanks Kaitlin!

      Reply
      • Kaitlin | The Garden Grazer

        January 03, 2015 at 8:49 pm

        So great to hear, Ann! Thank you!

        Reply
    32. Nikki

      July 04, 2014 at 3:46 am

      I made this salad and dressing for my son's 1st birthday party, doubled, for 30 guests. It was the biggest hit!! For the past week everyone keeps asking me for the recipe, I direct them straight to your site, and hopefully they search around website at other recipes! Thank you.

      Reply
      • Kaitlin | The Garden Grazer

        July 06, 2014 at 4:26 pm

        That's amazing to hear. And thank you so much for sharing the site with people - very appreciated! Happy 1st birthday to your little boy!

        Reply
    33. Ahad Ammar

      June 28, 2014 at 7:12 am

      I have made this salad and dressing several times and they are both amazing! It is a summer favorite in my house!

      Reply
      • Kaitlin | The Garden Grazer

        June 29, 2014 at 7:00 pm

        So great!

        Reply
    34. Anonymous

      June 09, 2014 at 7:35 pm

      Well, I read the recipe wrong and put the green onions in the food processor with my dressing, the dressing was delish as was the salad! Loved it!

      Reply
      • Kaitlin | The Garden Grazer

        June 09, 2014 at 8:41 pm

        Haha - so glad it still worked out and you enjoyed it! Green onions are great in any form.

        Reply
    35. Anonymous

      May 14, 2014 at 2:18 pm

      My family loves this salad... even my two young boys. I always put 2-3 chicken breast in a crock pot with taco seasoning and once its cooked, I shred the chicken and add it to the salad. The dressing and seasoned chicken go so well together. We also serve with tortilla chips sometimes. You mentioned in the recipe you recommend cumin or agave. How much do you recommend?

      Reply
      • Kaitlin | The Garden Grazer

        May 14, 2014 at 6:27 pm

        Thanks for sharing! I usually add cumin and agave by taste, but a rough estimate is probably about 1/8-1/4 tsp. cumin, and 1-2 tsp. agave.

        Reply
    36. ZT

      May 12, 2014 at 1:33 am

      Yum! So delicious and colorful. Made this today for mothers day and it was a hit! I added a yellow bell pepper and a whole bag of frozen sweet corn. Also made a double batch of the dressing which is incredible. I used 5 cloves of garlic and most of my family thought it was spicy. I love garlic but I want to taste the veggies and not let the dressing overpower the natural flavors. If you are making a single batch of dressing and your garlic cloves are tiny, use two, if not, one is plenty!

      Reply
      • Kaitlin | The Garden Grazer

        May 12, 2014 at 12:42 pm

        Thank you for sharing!

        Reply
    37. Ruveen Stogryn

      April 08, 2014 at 2:18 am

      I had this salad for lunch today and it was so delicious!! I think it would also be a great salad to put into a mason jar too! I loved the dressing, it had so much flavor. I added cumin and a touch of honey. Next time I think I will only do one garlic clove. I did 1.5-2ish and its pretty garlicky but still amazing. I didn't even miss the cheese or tortilla chips. So glad I came across your site!

      Reply
      • Kaitlin | The Garden Grazer

        April 08, 2014 at 11:24 pm

        Hi again Ruveen! That is awesome to hear. I'm so happy you're finding recipes here you enjoy, thank you!

        Reply
    38. Lisa

      March 11, 2014 at 10:23 pm

      I made this salad and dressing for a family gathering. I added avocado to the salad and a jalepeno with a few tsp. of agave to the dressing. It was fantastic and everyone loved it! I plan to make this again for an upcoming party. Thanks for posting the recipe. We love trying new ones.

      Reply
      • Kaitlin | The Garden Grazer

        March 13, 2014 at 1:45 pm

        Hi Lisa! So great to hear, thanks for your feedback!

        Reply
    39. Anonymous

      January 03, 2014 at 3:18 am

      I made this salad last night for my boyfriend and I. I added chopped chicken to make it a dinner salad. The flavor of this salad and especially the dressing, was amazing!! I could eat this every day! Thank you!! My boyfriend is a big time carnivore and I think he was a little bummed that I made a salad for dinner, but once he tried it, he fell in love! He's a fan of cilantro and he just couldn't get enough of this vibrant salad! I love that the dressing is made with yogurt instead of mayo! I will be making this again and again!
      Emily S.

      Reply
      • Kaitlin | The Garden Grazer

        January 03, 2014 at 2:25 pm

        Hey Emily! So fantastic!

        Reply
    40. Samantha

      December 22, 2013 at 2:20 am

      I am eating this as I type. It is EXCELLENT. My dressing seemed really thin, but I used regular yogurt so maybe that's why? I also used regular white vinegar because I couldn't find the bottle of white wine vinegar that I thought I had. I added a little shredded Mexican blend cheese to the salad and I've eaten half the bowl by myself. I even doubled the dressing so I can make this again tomorrow night. Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        December 22, 2013 at 7:24 pm

        Hey Samantha! So great, thanks for the feedback!

        Reply
    41. Anonymous

      December 17, 2013 at 3:03 am

      This sounds like the perfect dish for the Christmas lunch we are having at work. Do you think it would be ok if I chopped all the veggies the night before and just dressed it later? How soon before we eat should I dress it? Don't want to serve soggy salad if this gets soggy. Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        December 17, 2013 at 7:09 pm

        Definitely! You can certainly do all the prep the night before and toss it with the dressing before serving (or a couple hours before). The lettuce is the only thing that would really get soggy. A reader left a comment that she let everything but the lettuce "marinate" in the dressing overnight, and added the lettuce right before serving and it turned out great. Either way works! Hope you and your coworkers love it!

        Reply
    42. Kelly

      September 14, 2013 at 1:35 am

      I have made this recipe countless times this summer and it is SO DELICIOUS! I've made it as lunch for guests, a side dish for dinner and even served it as a main course with grilled chicken cut up on top of it. My husband even enjoys it as a main dish and he is not a salad guy! The dressing is so flavorful and goes excellently with the rest of the salad ingredients. I always make the dressing in the morning so it has all day to let the flavors "soak" in. Thank you for sharing this wonderful recipe! (Not to mention it also has great table presentation because it's so colorful).

      Reply
      • Kaitlin | The Garden Grazer

        September 25, 2013 at 5:52 pm

        Hi Kelly! Loved your message, thanks! So great to hear you've made this many times. And awesome idea making the dressing ahead of time!

        Reply
    43. Michelle Ramey

      August 08, 2013 at 6:22 pm

      This was a hit! I changed things up to fit what we had on hand and what I like, and my husband raved about it!

      For the salad I used red onions, avocados and spinach. For the dressing I used low fat sour cream, lime zest, lime juice, cilantro, jalapeno (from our garden), minced garlic, sea salt, pepper, and cayenne pepper. Random measurements as I am horrible with it. Eating it for lunch right now. I am a teacher so having a NEW thing to bring to lunch is awesome before school starts. Thank you for the inspiration, I also shared it with a friend, who shared it with her mom and she is making it for a pool party this weekend.

      Reply
      • Kaitlin | The Garden Grazer

        August 13, 2013 at 8:15 pm

        Hi Michelle! Loved your message, thanks for sharing!

        Reply
    44. Anonymous

      August 03, 2013 at 1:39 pm

      You already got great comments. But just had to say how wonderful this salad is and how healthy it makes me feel! Thanks for your creative recipes!

      Reply
      • Kaitlin | The Garden Grazer

        August 07, 2013 at 4:24 pm

        Thanks for adding your kind feedback!

        Reply
    45. Anonymous

      July 31, 2013 at 4:26 pm

      Made this for myself and hubby last night for dinner and had it again for lunch today... DELISH! Added more black pepper and a dash of cayenne to the dressing to heat it up just a bit. Will definitely make this again. Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        July 31, 2013 at 5:50 pm

        So great to hear! Thank you!

        Reply
    46. Anonymous

      June 27, 2013 at 8:54 pm

      So yummy! Added some tortilla strips for a little more crunch. Yum!

      Reply
      • Kaitlin | The Garden Grazer

        July 01, 2013 at 4:47 pm

        Really great idea!

        Reply
    47. Carly

      June 17, 2013 at 2:25 am

      Tried this salad today with the Cilantro Lime Dressing. It was very very good. The dressing alone is noteworthy. I thought the cilantro might overwhelm the flavors, but it is just right and tastes incredibly fresh. Thanks for posting it for everyone!

      Reply
      • Kaitlin | The Garden Grazer

        June 19, 2013 at 10:01 pm

        Glad you enjoyed, Carly!

        Reply
    48. Anonymous

      June 12, 2013 at 11:18 pm

      Don't have any fresh cilantro in my area but I do have the paste. Do you know how much I would need to use in replace of the fresh?

      Reply
      • Kaitlin | The Garden Grazer

        June 14, 2013 at 3:32 pm

        I've never worked with cilantro paste before, so unfortunately I have no idea! If you try it, I'd start small and add more to your taste as you go along. Or, if basil or other herbs are available in your area, you could give them a try! A few people have tried basil in place of cilantro and enjoyed it.

        Reply
    49. Tomekia Mccoy

      June 04, 2013 at 6:31 pm

      I just made this salad and it's so good. I added a little cayenne pepper to the dressing to make it a little bit spicy. So good. I'm eating it for dinner tonight with some grilled salmon.

      Reply
      • Kaitlin | The Garden Grazer

        June 05, 2013 at 2:59 pm

        Thank you for sharing!

        Reply
    50. Anonymous

      May 25, 2013 at 11:24 pm

      Oh my goodness. I just made this tonight. It was incredible! One of my guests said "I want to marry this salad." Well put. We are all raving. This will be my go-to salad for guests. Beautiful and delicious. Debbie

      Reply
      • Kaitlin | The Garden Grazer

        May 28, 2013 at 2:19 pm

        Haha that's fantastic. Thanks for coming back and leaving a message!

        Reply
    51. Anonymous

      May 25, 2013 at 8:24 pm

      What would you think about Green Goddess dressing as an option?

      Reply
      • Kaitlin | The Garden Grazer

        May 28, 2013 at 2:18 pm

        Absolutely! Great idea!

        Reply
    52. Torry

      May 17, 2013 at 12:50 am

      Made this tonight. It was amazing! I used the avocado instead of the yogurt to make it vegan and halved the olive oil. Absolutely delicious! I think the only thing I will change is to add some quinoa next time to make it a little more filling for the kids. By the way, they thought that I was trying to recreate Taco Bell's Veggie Cantina Bowl. And from them, that's a compliment! It actually reminded me of it as well, only I knew every ingredient that went into it, so felt good about them eating till their bellies were full. Thanks for yet another great recipe.

      Reply
      • Kaitlin | The Garden Grazer

        May 21, 2013 at 2:13 pm

        Hi Torry! So awesome, thank you for sharing!

        Reply
    53. Anonymous

      May 06, 2013 at 9:50 pm

      I added avocado and pureed it with the dressing and chopped some up and mixed in with veggies. It was so yummy. I took it to two Cinco de Mayo parties this weekend. Everyone loved it- yummy and healthy. Thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        May 07, 2013 at 3:48 pm

        Thank you for sharing!

        Reply
    54. Anonymous

      May 04, 2013 at 3:44 am

      I made this salad for a Cinco de Mayo luncheon at work. Everyone loved it! I mixed the dressing with the veggies the night before and then with the lettuce when I got to work.

      Reply
      • Kaitlin | The Garden Grazer

        May 06, 2013 at 1:57 pm

        So great to hear! What a good idea letting the veggies "marinate" in the dressing overnight without sacrificing the crunch from the lettuce. Thanks for sharing your helpful feedback!

        Reply
    55. Anonymous

      April 26, 2013 at 5:54 pm

      Trader Joe's also makes a delicious cilantro dressing if you want to make it a bit easier. Can't wait to try this.

      Reply
      • Kaitlin | The Garden Grazer

        April 26, 2013 at 6:40 pm

        So great! That was actually my inspiration for the dressing. It's so good I had to try my own variation at home. Hope you enjoy!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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