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Cerys Mexi Salad

Ingredients

  • Mixed greens
  • Black beans
  • Sweetcorn
  • Chicken — season w/the “Cerys mix” (salt/pepper/oregano/garlic powder/onion powder/chile powder) and fry or bake
  • Optionally diced Roma tomatoes and cilantro (prob parents only)

Instructions

Drizzle with the Avocado salsa or use the following:

  • 1 large ripe avocado (peeled and pitted)

  • 1/2 cup plain Greek yogurt (or sour cream for extra creaminess)

  • 1/4 cup fresh lime juice (about 2 limes)

  • 2 tablespoons olive oil

  • 1 garlic clove (minced or finely grated)

  • 1 tablespoon fresh cilantro (optional, chopped)

  • 1/2 teaspoon ground cumin (optional, for added depth)

  • 1/4 teaspoon salt (adjust to taste)

  • 1/4 teaspoon black pepper (adjust to taste)

  • 2–4 tablespoons water (to adjust consistency)

  • Prepare Ingredients:

    • Scoop the avocado flesh into a blender or food processor.
    • Add the Greek yogurt (or sour cream), lime juice, olive oil, and garlic.

  • Season:

    • Add the chopped cilantro, ground cumin (if using), salt, and pepper.

  • Blend:

    • Blend the ingredients until smooth and creamy. Stop and scrape down the sides as needed to ensure everything is well incorporated.

  • Adjust Consistency:

    • Add water, 1 tablespoon at a time, blending after each addition until you achieve your desired consistency (thicker for a dip, thinner for a dressing).

  • Taste and Adjust:

    • Taste the dressing and adjust salt, lime juice, or seasonings as needed.

Nutrition

Estimated, per serving

  • Servings: 1
  • Serving size: 1 bowl (~4oz chicken, 1/2 cup black beans, 1/3 cup corn, 2 cups greens, 2 tbsp avocado dressing)
  • Calories: 500
  • Protein: 47 g
  • Carbs: 41 g
  • Fat: 18 g
  • Saturated fat: 3 g
  • Fiber: 13 g
  • Total sugar: 5 g
  • Sodium: 700 mg