Fit & quick Fiesta salad

#Fiesta_salad #Feista_dip #vegetarian_dinner #healthy_meals #TexMex&healthy

Ingredients

Salad:

• 1 bag Lettuce

• 3 Roma tomatoes

• 2 avocados

• 400g cooked black beans

• 150g whole kernel corn

Toppings:

• Grated Cheddar cheese*

• Black olives

Seasoning:

• 150g Greek yogurt

• 1 tsp cilantro (chopped)

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp garlic powder

• 2 tsp paprika

• 2 tsp cumin

• 1 tsp chili powder (optional)

• 1 Tbs lime juice

Method

1. Start by prepping all of your veggies: slice salad, dice Roma tomatoes and avocados and rinse black beans and corn if canned or make sure they're fully cooked and cool if you use fresh ones;

2. Prepare your Fiesta dip: in a bowl mix up all of the ingredients you can find at the voice "Seasoning";

3. Place all the veggies in a large tray (I use a 32 x 32 cm glass serving tray) by creating several layers. Start with one third of the salad, followed by one third of the tomatoes, avocados, beans, corn, cheese and olives. Keep on going until you've got three layers. Make sure you've got enough cheese and olives to decorate your top layer so it looks nice;

4. You can drop some spoons of Fiesta dip directly on top of your salad or serve it in a bowl on the side as you can see in the picture. Personally, I prefer leaving the dressing on the side so I can make this salad ahead of time!

* You can replace it by Gouda or Mozzarella cheese