Southwestern Chopped Salad with Avocado Dressing

It's so pretty. So, so, so pretty.

There are many versions of the Southwestern Chopped Salad with Cilantro Dressing all over Pinterest but this one is my favorite! It's actually a combination of several salads I found on Pinterest with a few extra tweaks. I love to make this huge salad on a Monday night for dinner and eat leftovers for lunch the next few days. I can't get enough!

So here's the deal...

Southwestern Chopped Salad with Avocado Dressing

Adapted from The Garden Grazer

Salad Ingredients

1 head romaine lettuce, chopped
1 pint cherry tomatoes, halved
2 cups corn

1 15 oz can black beans, drained and rinsed
5 green onions

2 cups Mexican cheese, shredded
1 avocado, diced

Dressing Ingredients
1 cup loosely packed cilantro, stems removed

1/2 avocado
1/2 cup plain Greek yogurt
Juice of 1 lime

1-2 cloves garlic, minced
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar

Instructions
To make the cilantro lime dressing, blend all ingredients until smooth, adjusting seasonings if necessary. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, onions, cheese and avocado. Pour the dressing on top of the salad and gently toss to combine.