Seven Layer Salad with Creamy Salsa Vinaigrette
The veggie amounts are based on a 96 ounce salad bowl (the bowl in the pictures). Scale up or down according to the size of your bowl.
Servings 10
Calories 275kcal
Ingredients
for the dressing
- 1/2 cup Greek yogurt or dairy-free yogurt
- 1/2 cup your favorite mild or medium Salsa
- 2 tablespoons mayonnaise or vegan mayo
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 heaping tablespoon chopped green onions
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
for the salad
- 1 to 2 heads romaine lettuce, roughly chopped
- 1 can black beans, drained and rinsed
- 1 medium red onion, sliced or chopped, your choice
- 1/2 cup green olives, sliced
- 3/4 cup corn kernels, sliced from the cob
- 1 avocado, pit removed, peeled and chopped
- 1 orange bell pepper, diced
- 3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
- 1 tablespoon fresh cilantro, dill, and/or basil minced
Instructions
make the dressing
- Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).
assemble the salad
- General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
- In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
- Sprinkle herbs over the cherry tomatoes.
- If you're not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
- Serve the creamy salsa vinaigrette dressing on the side.
Nutrition
Calories: 275kcal