Chopped salad with spicy chipotle dressing

• Vegetarian

• Produce

  • 1/2 Avocado
  • 1/2 cup Black beans, cooked
  • 2 Carrots
  • 1 cup Cherry tomatoes
  • 1/2 cup Corn
  • 1 Cucumber
  • 1 Lemon, Juice of
  • 1/4 cup Red onion
  • 2 heads Romaine lettuce

• Condiments

  • 3 Chipotle peppers in adobo sauce
  • 1/2 cup Olives
  • 1/4 cup Vegenaise or mayo

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Liquids

  • 1/4 cup Water

Found on beginwithinnutrition.com

Description

Ingredients

• For the Chipotle Dressing:
• ½ cup extra virgin olive oil
• ¼ cup water
• juice of 1 lemon
• ¼ cup vegenaise or mayo
• 3-5 chipotle peppers in adobo sauce (depending on how spicy you like it!)
• sea salt and pepper to taste
• For the salad:
• 2 heads romaine lettuce, chopped
• ½ cup sliced olives
• ½ cup cooked black beans
• 2-3 carrots, shredded
• 1 cucumber, diced
• ½ cup corn (I used frozen organic corn)
• ¼ cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• ½ avocado, sliced

Directions

• To make dressing:
• Add all ingredients to a food processor or blender and puree until well combined and chipotle peppers are minced. Add sea salt and pepper to taste. *Start by adding 1 chipotle pepper at a time until desired spiciness is reached*
• To make salads:
• Arrange toppings on a bed of fresh romaine lettuce, add 1-2 tablespoons of dressing and enjoy!