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Happy Kitchen.Rocks
Vegan Mexican Chopped Salad with Avocado Dressing
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.
289
38,372
293
25 min
TOTAL TIME
894
CALORIES
$4.27
PER SERVING
Ingredients
13 INGREDIENTS
2 SERVINGS
2 tsp olive oil
2 whole scallions
1 cup lime juice
2 tbsp extra virgin olive oil
salt and pepper
to taste
1 whole avocado
6 g black beans
pre-boiled or canned
1 whole ear of corn
4 medium tomatoes
red and yellow
3 2/3 ml water
1/2 whole red onion
2 whole bell pepper
red and green
1/4 tsp cumin
Directions
8 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
View Directions on Happy Kitchen.Rocks
Health Info
Macros
130g
CARBS
36g
FAT
30g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What is a Chopped Salad?
What are the best ingredients to use in a Chopped Salad?
How do I chop the vegetables for a Chopped Salad?
What dressing should I use for a Chopped Salad?
Can I make substitutions for some ingredients in a Chopped Salad?
How can I adjust the consistency or texture of the Chopped Salad?
What are common mistakes to avoid when making a Chopped Salad?
How should I store the leftover Chopped Salad?
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