Mexican Chopped Salad

Serves 2 | Easy

Dressing:

  • 1 cup plain Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon red wine vinegar

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon freshly squeezed lime juice

  • 1 medium grated garlic clove

  • 1 teaspoon freshly grated lemon zest

  • 2 tablespoons curry powder

  • 1 teaspoon sugar or honey

  • 2 tablespoons water

Whisk together all of the ingredients in a large glass measuring cup with a spout for easy pouring. Set aside until you’re ready to use.

Salad:

  • 1 cup diced iceberg lettuce

  • 1 cup diced mixed baby salad greens

  • 1/2 cup diced English cucumber, seeds removed

  • 1/2 cup diced red onion

  • 1/2 cup diced tomato, seeds removed

  • 1/2 cup black beans, rinsed

  • 1/4 cup diced pickled jalapeño

  • 1/2 cup shredded cheddar cheese

  • 2 tablespoons chopped cilantro

  • 1/3 cup crushed tortilla chips

Place all of the ingredients except the crushed tortilla chips in a large mixing bowl. Pour just enough dressing on the salad to moisten and toss to combine. Add a bit more dressing if you feel like it needs it then mix in the crushed tortillas right before serving.