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.)
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 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.
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!
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!
For more inspiration, also browse all easy vegan dinner recipes or salad recipes.
Southwestern Chopped Salad with Cilantro-Lime Dressing
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
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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
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Lee Anne Powers
Would dried cranberries taste good in the southwest chopped salad?
Kaitlin
Hello Lee Anne! I've never tried cranberries in this salad, but I always encourage culinary creativity and love when people make the recipes their own. If it tastes good to you, I say go for it! 🙂
Kelly
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.
Kaitlin
Hello, Kelly! Thanks for giving the recipe a try and sharing your helpful review!
Mervat
Very yummy. Thank you.
Kaitlin
So great to hear!
Dorenda
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!
Kaitlin
That's fantastic, Dorenda! Glad you were reunited with the recipe. Thanks so much for sharing your kind feedback!
Jill
I really liked this one. Everyone else in the family thought it was good, but not great. But, I really liked it!
Kaitlin
Thanks for the feedback, Jill - glad you enjoyed!
Sue
Great Salad. I forgot the peppers, and used olives but no salt. Thanks!
Kaitlin
That sounds great, Sue! Love the olive addition. So glad you enjoyed, and thank you for sharing!
Amanda
Dressing is delicious! We made it ahead of time and added 1/2 jalapeno for some spice. Everyone loved it. Will definitely make again!
Kaitlin
Great addition. Thanks for sharing!
Rebecca
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?
Kaitlin
So great to hear, Rebecca!
Marcia
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.
Kaitlin
That's wonderful. Thank you so much for reporting back!
Nika
Love it, except for the evil devil weed cilantro. That just makes everything taste like detergent. Skipped the dressing completely to avoid the poison.
Kaitlin McGinn
If you make it again, you could try substituting parsley for the cilantro. (Many people have reported success with that version as well!)
debbie gorton
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!
Kaitlin McGinn
So great! Love your wonderful additions, Debbie.
kcbeenab
The salad dressing is fantastic!!
Kaitlin McGinn
Thank you for the feedback!
Ben Brown
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.
Kaitlin McGinn
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!
Allison W
Great salad and the dressing was amazing. You’ll be extremely full after you eat this, it’s loaded with everything you need
Kaitlin McGinn
Thanks for sharing!
Michael
Thank you!
Sherry
Is it best served right after you toss with the dressing or can it be made ahead of time?
Kaitlin | The Garden Grazer
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.
Shahla Werner
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.
Terri S
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!
MaryAnn
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?
Kaitlin | The Garden Grazer
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.
Unknown
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!
Kaitlin | The Garden Grazer
Thanks for sharing your feedback!
Gluten free with a garden
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!
Kaitlin | The Garden Grazer
Great to hear!
Unknown
Best salad ever! Thanks so much.
Jenny
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!
Kaitlin | The Garden Grazer
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).
DIANAHAINES
This salad looks AMAZING but my Mom doesn't like cilantro. Can I use parsley or is there another dressing I could use?
Kaitlin | The Garden Grazer
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!
kim
OMG! Just made this for dinner. I absolutely LOVE this recipe! Thank you Kaitlin.
Kaitlin | The Garden Grazer
So great, Kim!
Leanna Birge
I made half the dressing; left out the romaine, and spooned the mixture into endive blades. Fantastic! A new favorite recipe. Thank you!
Kaitlin | The Garden Grazer
What a creative idea, thank you for sharing!
Tina Dulany
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!!!
Kaitlin | The Garden Grazer
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!
Kimberlee
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.
Kaitlin | The Garden Grazer
Great tip with the roasted garlic - thanks for sharing!
Lauren W.
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!
Kaitlin | The Garden Grazer
So great, Lauren!
Anonymous
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.
Kaitlin | The Garden Grazer
So fun to hear you enjoyed!
Petunia
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!
Kaitlin | The Garden Grazer
So great to hear!
ANN
I love salads and I'm always looking for new recipes! Absolutely refreshing and delicious! My family loved it definitely a keeper thanks Kaitlin!
Kaitlin | The Garden Grazer
So great to hear, Ann! Thank you!
Nikki
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.
Kaitlin | The Garden Grazer
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!
Ahad Ammar
I have made this salad and dressing several times and they are both amazing! It is a summer favorite in my house!
Kaitlin | The Garden Grazer
So great!
Anonymous
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!
Kaitlin | The Garden Grazer
Haha - so glad it still worked out and you enjoyed it! Green onions are great in any form.
Anonymous
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?
Kaitlin | The Garden Grazer
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.
ZT
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!
Kaitlin | The Garden Grazer
Thank you for sharing!
Ruveen Stogryn
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!
Kaitlin | The Garden Grazer
Hi again Ruveen! That is awesome to hear. I'm so happy you're finding recipes here you enjoy, thank you!
Lisa
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.
Kaitlin | The Garden Grazer
Hi Lisa! So great to hear, thanks for your feedback!
Anonymous
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.
Kaitlin | The Garden Grazer
Hey Emily! So fantastic!
Samantha
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!
Kaitlin | The Garden Grazer
Hey Samantha! So great, thanks for the feedback!
Anonymous
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!
Kaitlin | The Garden Grazer
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!
Kelly
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).
Kaitlin | The Garden Grazer
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!
Michelle Ramey
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.
Kaitlin | The Garden Grazer
Hi Michelle! Loved your message, thanks for sharing!
Anonymous
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!
Kaitlin | The Garden Grazer
Thanks for adding your kind feedback!
Anonymous
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!
Kaitlin | The Garden Grazer
So great to hear! Thank you!
Anonymous
So yummy! Added some tortilla strips for a little more crunch. Yum!
Kaitlin | The Garden Grazer
Really great idea!
Carly
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!
Kaitlin | The Garden Grazer
Glad you enjoyed, Carly!
Anonymous
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?
Kaitlin | The Garden Grazer
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.
Tomekia Mccoy
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.
Kaitlin | The Garden Grazer
Thank you for sharing!
Anonymous
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
Kaitlin | The Garden Grazer
Haha that's fantastic. Thanks for coming back and leaving a message!
Anonymous
What would you think about Green Goddess dressing as an option?
Kaitlin | The Garden Grazer
Absolutely! Great idea!
Torry
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.
Kaitlin | The Garden Grazer
Hi Torry! So awesome, thank you for sharing!
Anonymous
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!
Kaitlin | The Garden Grazer
Thank you for sharing!
Anonymous
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.
Kaitlin | The Garden Grazer
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!
Anonymous
Trader Joe's also makes a delicious cilantro dressing if you want to make it a bit easier. Can't wait to try this.
Kaitlin | The Garden Grazer
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!