Anyone else big on meal prep and getting their lunches made ahead of time for the week?
If your answer is yes and you enjoy a good salad, here is an easy recipe that can get you through the week.
First, you will make the cool and spicy Creamy Avocado Salsa Dressing to give it plenty of time to chill in the fridge before eating. This stuff is sooo good and it can be used on a variety of salads just as long as you plan to use it within about 5 days. Avocado as we all know likes to turn brown when its flesh is exposed to the air and if you’re like me, you receive typical comments like, “would you like some salad with that dressing?”
My point is if you tend to use what others might consider to be an absurd amount of salad dressing, that will help you out here. Ain’t no shame in the dressing game.
While this is chillin’, you can start putting the salad together. I divided mine into Tupperware containers and built from there.
I was never one to enjoy corns and beans in my salad, but this one just needs them! all the flavors just go together really well and the corn adds the perfect amount of sweetness to the spicy dressing.
Yes, my mother probably did tell me not to play with my food, but I never learn. It’s too tempting.
This salad also contains red bell pepper, halved grape or cherry tomatoes, pepitas or sunflower seeds, pepper jack cheese and tortilla strips. I also added a cucumber to mine because, why not? I would leave off the cheese and the tortillas until serving to avoid the cheese going bad prematurely and the tortillas from becoming soggy but the rest can just be piled on.
Serve with the creamy avocado salsa dressing or add grilled chicken if you wish.