My body misses the 24-hour veggie stream it usually receives when I’m home and in control of my diet. So when we got back from our respective trips last week, the first thing I added to our meal plan was a big Mexican-inspired salad. So healthy, filling, and fresh – just what we both needed. We have a pretty standard taco salad we like to eat that includes black beans, guacamole, greens, tomato, onion, lime juice and salsa. But sometimes it’s good to switch things up. This 30-minute salad starts with a bed of leafy greens and is topped with super foods like quinoa, black beans, and avocado. Orange segments and corn add brightness and a subtle sweetness, and a creamy orange-lime avocado dressing ties it all together. This dressing was originally going to be a vinaigrette, but I couldn’t resist throwing the other half of my avocado in the mix for super creamy texture. Orange juice adds a citrusy sweetness, lime juice adds a tart bite, and chili and cumin add a smoky heat that balances everything out. In other words, it’s borderline dressing perfection. I’m seriously smitten with this salad. It’s: FreshFillingSuper HealthyLoaded with super foods, protein, + fiberFlavorfulSimple& Fast This would make the perfect weeknight meal when you’re craving something quick and healthy. Bonus? I think this would please vegans and non-vegans alike, and leftovers make a great lunch for the next day. Although it’s delicious as is, I would highly recommend crushing up some tortilla chips and putting them on top for extra crunch. I mean, come on – live a little. We hope you love this salad! If you give it a try, take a picture and tag it #minimalistbaker on Instagram or Twitter! We’d love to see what you come up with. Cheers!
