Fiesta Glow Bowl with Creamy Cilantro-Avocado Drizzle
Experience a vibrant medley of crisp greens, hearty black beans, and juicy tomatoes. A luscious avocado-lime dressing unites every bite with a burst of zesty, fresh flavor.
Equipment
- High-speed blender or food processor
- Large salad bowl
- Colander
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
- 1 teaspoon agave nectar
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cumin
- 2 15-ounce cans no-salt-added black beans, drained and rinsed
- 1 15-ounce can no-salt-added sweet corn, drained
- 1 ½ large ripe avocados pitted and peeled
- 4 scallions roughly chopped
- 2 medium cloves garlic
- 2 ½ cups loosely packed fresh cilantro tender stems included
- 12 cups chopped romaine hearts and baby spinach blend
- 2 cups grape tomatoes halved
- 1 cup low-fat plain Greek yogurt
- ¼ cup fresh lime juice from 2–3 limes
- ¼ cup toasted pepitas pumpkin seeds, for garnish
Instructions
- Prepare the Produce: Thoroughly rinse and drain the canned black beans and corn using a colander. Halve the grape tomatoes. Roughly chop the romaine and spinach if the leaves are large. Set all prepared components aside.
- Craft the Creamy Vinaigrette: In the canister of a high-speed blender, combine the flesh of 1 ½ avocados, Greek yogurt, cilantro, chopped scallions, garlic cloves, fresh lime juice, agave nectar, ground cumin, and sea salt.
- Blend to Perfection: Secure the lid and blend on high for 45–60 seconds, pausing to scrape down the sides if necessary. Continue until the mixture is completely uniform, creamy, and a vibrant pale green. If the dressing is too thick, add a tablespoon of cool water and blend again to reach a pourable consistency.
- Build the Salad Base: In a large salad bowl, add the chopped romaine and spinach blend. You can either toss the greens with about half of the prepared dressing now or serve it on the side for individual preference.
- Arrange the Toppings: Artfully arrange the rinsed black beans, drained corn, and halved grape tomatoes in separate sections on top of the bed of greens. This presentation creates a visually appealing mosaic of color and texture.
- Dress and Garnish: Drizzle the remaining dressing over the arranged toppings. Finish with a generous sprinkle of toasted pepitas, adding a delightful crunch to the final dish. Serve immediately.
Notes
Storage: Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface of the dressing to prevent browning.
Meal Prep: For grab-and-go lunches, portion the greens, toppings, and dressing into separate containers. Combine just before serving to maintain maximum freshness and crunch.
Protein Boost: Elevate this salad into a more substantial meal by adding grilled chicken breast, blackened shrimp, or crumbled cotija cheese.
Ingredient Swaps: Feel free to substitute pinto beans for black beans or use a different leafy green like arugula for a peppery bite.
🍽️ Nutrition (Per Serving – Approximate)
Serving Size: 1 salad (¼ of recipe)- Calories: 512
- Total Fat: 16 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 9 g
- Cholesterol: 6 mg
- Sodium: 494 mg
- Total Carbohydrate: 70 g
- Dietary Fiber: 24 g
- Total Sugars: 9 g
- Includes: 1 g Added Sugars
- Net Carbohydrates: 46 g
- Protein: 26 g
- Vitamin D: 0 mcg
- Calcium: 142 mg
- Iron: 5 mg
- Potassium: 1542 mg
- Vitamin C: 27 mg