Southwestern Salad


Southwestern Salad

Southwestern style plant-based salad.
Course Vegetarian
Servings 4


  • 2 cups romaine lettuce chopped
  • 2 sweet potatoes chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 can black beans rinse and drained
  • 1 can corn rinse and drained
  • 1 tbs. olive oil
  • 1/4 tsp. salt and pepper
  • 1 avocado
  • 1/4 cup mayo
  • 1/2 cup water
  • 1 cup cilantro
  • 1/2 lime juiced


  • Preheat oven to 400 degrees. Peel and chop potatoes into bite- sized pieces and top with olive oil, cumin, and chili powder. Roast for 10 minutes, then turn heat up to 425 degrees and continue to roast for 15-20 more minutes or until golden brown.
  • Remove potatoes from onion, season with salt and pepper, and let cool.
  • Meanwhile, pulse all ingredients from the avocado down in a food processor to make dressing.
  • Top 1⁄4 of lettuce with a sprinkle or corn, black beans, sweet potato pieces, and a drizzle of the avocado dressing.


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About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer