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Skinny Santa Fe Salad with Avocado Lime VinaigretteMargaret DeMarco

 

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

Skinny Santa Fe Salad with Avocado Lime VinaigretteCut 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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Our Vision: We want to live in a world where no one develops a preventable cancer.

Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.

We have contributed over $108 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendation for Cancer Prevention, at www.aicr.org.

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