Name: Southwest Chopped Salad with Tomatillo Dressing
Total time: 25 min
Ingredients: .5 cup diced tomatillos; 0.5 cup fresh cilantro leaves; 2 small cloves garlic, crushed and peeled; 1 tablespoon finely chopped seeded jalapeño pepper; 0.3333 cup extra-virgin olive oil; 2 tablespoons distilled white vinegar; 1 tablespoon lime juice; 2 teaspoons agave syrup; 0.75 teaspoon kosher salt; 0.25 teaspoon ground cumin; 4 cups chopped red cabbage; 1.25 cups thinly sliced slender multicolored carrots; 1 medium yellow bell pepper, diced; 1 cup diced peeled jicama (see Tip); 1 cup small grape tomatoes, halved; 1 15-ounce can no-salt-added red, black or pinto beans, rinsed; 1 cup diced pepper Jack cheese; 1 ripe avocado, diced; Lightly crushed corn chips (optional)

Southwest Chopped Salad with Tomatillo Dressing

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Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.

By Selma Morrow

Published on December 27, 2021

Southwest Chopped Salad with Tomatillo Dressing — Photo: Leigh Beisch

Active Time:

25 mins

Total Time:

25 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

½ cup diced tomatillos
½ cup fresh cilantro leaves
2 small cloves garlic, crushed and peeled
1 tablespoon finely chopped seeded jalapeño pepper
⅓ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
1 tablespoon lime juice
2 teaspoons agave syrup
¾ teaspoon kosher salt
¼ teaspoon ground cumin
4 cups chopped red cabbage
1 ¼ cups thinly sliced slender multicolored carrots
1 medium yellow bell pepper, diced
1 cup diced peeled jicama (see Tip)
1 cup small grape tomatoes, halved
1 15-ounce can no-salt-added red, black or pinto beans, rinsed
1 cup diced pepper Jack cheese
1 ripe avocado, diced
Lightly crushed corn chips (optional)

Directions

Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.
Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.

Tip:

To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.

Nutrition Facts (per serving)

519	Calories
37g	Fat
37g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/2 cups
Calories 519
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 14g	50%
Total Sugars 11g
Added Sugars 3g	6%
Protein 15g	30%
Total Fat 37g	47%
Saturated Fat 9g	45%
Cholesterol 25mg	8%
Sodium 612mg	27%
Potassium 1051mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.