Southwest Salad with Pepper Jack Cheese and Creamy Avocado Salsa Dressing is far more delicious than any restaurant salad at a fraction of the cost!
This Southwest Salad recipe has quickly become one of my most popular and most pinned recipes of all time. It’s bursting with black beans, red bell peppers, tomatoes, fresh sweet corn, pepitas, Pepper Jack cheese, and bathed in Creamy Avocado Salsa Dressing. The dressing alone is worth making this Southwest Salad!
As promised earlier this week to balance my Triple Chocolate Turtle Cookies, I bring you salad! But not just any salad, a hearty, Southwest Salad with Creamy Avocado Salsa Dressing that will actually have you craving salad. You will still crave the cookies, but at least you can stuff yourself with this salad first so you won’t consume as many cookies.
I love a salad where lettuce is the afterthought, more of an in-between filler of all other things delicious. This Southwest Salad is no exception.
This Southwest Salad is packed with black beans, red bell peppers, tomatoes, fresh sweet corn, pepitas, Pepper Jack cheese, and bathed in Creamy Avocado Salsa Dressing. Oh this dressing! Its fiesta flavors make me giddy!
How to Make Southwest Salad Dressing
This Southwest Salad Dressing is lusciously smooth, creamy and deserves its own mariachi encore. The ingredient list is somewhat lengthy for the dressing, but it comes together in less than 5 minutes because all you do is add the ingredients to the blender and blend until smooth – so please don’t be intimidated – I promise its so worth it. I love the dressing so much I doubled it just so I could have leftovers to douse my burritos in. I’m pretty certain you will love it too.
To make the Creamy Salsa Avocado Dressing, add avocado, salsa, sour cream (or Greek yogurt) cilantro, garlic, lime, jalapeno and splash of smoked paprika and cumin to your blender and blend until smooth, scraping the sides down as needed. You can add hot sauce if you like it spicier and milk if you like it thinner. It tastes best chilled before serving but if you don’t have time, then it will still taste sensational as is.
And of course, no Southwest Salad would be complete without chips – AKA tortilla strips. I’m all about adding chips to a salad under the guise of tortilla strips. Brilliant. I particularly love the Sante Fe Style tortilla strips from Fresh gourmet – the spicing on them is the crowning jewel to an already jaw dropping – as in shove more salad in me please – salad.
If you want to transform this Southwest Salad into a meal, then I suggest topping it with either my All Purpose Chili Lime Chicken or my Chipotle Chicken. Dynamite combo. You can prep the chicken ahead of time so it’s ready to throw on your salad at a seconds notice.
Looking for more Chicken Salad Recipes?
- Caprese Chicken Salad with Creamy Balsamic Reduction Dressing
- Buffalo Chicken Salad with Blue Cheese Cilantro Ranch
- Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch
- Teriyaki Chicken Salad with Pineapple Sesame Dressing
- Cilantro Lime Chicken Taco Salad with Fiesta Catalina Dressing
- Asian Salad (with Chicken) with Sriracha Peanut Dressing
- Greek Chicken Salad with Tzatziki Dressing and Pita Croutons
Now prepare yourself for the combination of fresh, crunchy veggies, pepitas and tortilla strips, sprinkled with spicy, buttery pepper jack cheese all doused in creamy dressing packed with all your favorite Mexican flavors. Prepare yourself for Southwest Pepper Jack Salad with Creamy Avocado Dressing.
WANT TO TRY THIS SOUTHWEST SALAD RECIPE?
PIN IT TO YOUR SALAD, MEXICAN, CHICKEN OR DINNER BOARD TO SAVE FOR LATER!
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