Skinny Santa Fe Salad with Avocado Lime Vinaigrette
Developed by Margaret DeMarco of
Virginia Beach Technical and Career Education Center
Virginia Beach, VA
Third Place, 2015 AICR/C-CAP Healthy Appetizer Contest Winner
Margaret received a $2,000 scholarship
A colorful, vegetable-packed salad served with a creamy, rich tasting dressing.
- 1 6-inch whole-wheat tortilla
- 1 tsp. canola oil
- 1 tablespoon of shelled, unsalted sunflower seeds
- 2 cup baby spinach, chiffonade
- 2 cup baby arugula, chiffonade
- 2 cup romaine, chiffonade
- 1 cup cherry tomatoes, halved lengthwise
- 1/2 medium red onion, thinly sliced
- 1/2 cup cooked whole kernel corn
- 1/2 cup cooked black beans
- 1/3 cup crumbled Queso Fresco cheese
- 1 lime, cut into 6 slice
Cut tortilla into small, short strips, about 3 inches long and 1/2 inch wide. Toss with canola oil. Place strips on parchment lined cookie sheet and bake at 450 degrees F for 5-7 minutes, until crisped.
Heat a small sauté pan over medium heat. Add sunflower seeds, stir frequently. Cook, until seeds are toasted, about 3½ minutes. Remove seeds from heat and cool.
Combine spinach, arugula, and romaine in medium sized mixing bowl. Divide mixed greens among 6 salad plates. Divide toasted sunflower seeds, halved cherry tomatoes, sliced red onions, whole kernel corn, and black beans between 6 salads. Place a few whole-wheat tortilla crisps on each salad. Sprinkle Queso Fresco crumbles on each salad. Garnish each with 1 slice of lime.
Avocado Lime Vinaigrette
- 1/2 ripe avocado (peeled, seeded, diced)
- 1 small clove minced garlic
- 2 tablespoons of fresh squeezed lime juice
- 2 tsp. rice wine vinegar
- 1/4 cup cilantro leaves
- 1 pinch chili powder
- 3 Tbsp. water
- 2 Tbsp. all-natural avocado oil (can substitute canola or light olive oil)
Place avocado, garlic, lime juice, rice wine vinegar, cilantro leaves, and chili powder in blender. Add 3 tablespoons water, and blend on high until vinaigrette begins to come together. While blender is running, slowly add oil. Blend until creamy. Divide contents between 6 porcelain spoons and arrange on each plate.
Makes 6 servings.
Per serving: 188 calories, 12 g total fat, (3 g saturated fat),
18 g carbohydrate, 7 g protein, 5 g dietary fiber, 114 mg sodium.
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