Avocado-More than for Guacamole


Guest Chef Anita Dukeman shares the history of avocados and Southwestern Chopped Salad.

Southwestern Chopped Salad



1    romaine heart, chopped , about 1 ½  cups

½   iceberg lettuce head, chopped, about 1 ½ cups

1    large orange or red bell pepper, seeded and chopped

1    medium tomato, chopped

5    green onions, white and green parts, chopped

½   small red onion, chopped

1    can black beans, rinsed and drained

½   cups corn, fresh, frozen (thawed) or canned, rinsed and drained

½   avocado, chopped


1    cup loosely packed cilantro, stems removed, roughly chopped

½   avocado 

½   jalapeno (with or without seeds—depends on your heat tolerance)

Juice from 1 lime (add zest from lime for added flavor)

1-2 garlic cloves, minced, to taste

¾-1 cup low fat buttermilk

2  teaspoons rice or cider vinegar, more to taste

½ teaspoon cumin

½  teaspoon salt, more to taste


Dressing:  COMBINE dressing all ingredients in a blender or food processor and PUREE until mixture is smooth. TASTE and ADJUST seasonings if necessary.  

Salad:  Finely CHOP the romaine, iceberg lettuce, bell pepper, tomato, green onions and red onions. PLACE in a large bowl and add remaining ingredients. TOSS with dressing. SERVE.

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