Tex-Mex Salad with Avo Dressing

 In Easy Recipes, Fibre, Healthy Recipes, Prediabetes & Diabetes Prevention, Summer, Weight Loss

Oh how I love a good salad.

And a filling salad.

And a healthy salad 😉

Ok it’s a tall order but this Tex-Mex Salad with Avo Dressing fits the bill nicely.


It’s funny how the term “salad” has been given super-star food status and at the same time, has been vilified.

Case in point: Taco Salads that have over 1500 calories and 50 grams of fat – it’s true. Hellloooo fried taco shell bowl, sour cream and cheese galore.


This Tex-Mex Salad with Avo Dressing was a hit at the cooking demo I did in the summer at the Wincey Mills in Paris.

It has become a go-to for us this summer because it’s simple to make and easily satisfies the younger people in the house.

Don’t be impressed – the preschooler and toddler don’t eat salad. But they will pick at the veggies and any extra protein source I make for on top 😉

Hope you and your family loves it as much as we do!


Tex-Mex Salad with Avo Dressing

Yield: 6

Serving Size: 1.5 cups

Calories per serving: 228

Fat per serving: 9

Saturated fat per serving: 1

Carbs per serving: 33

Protein per serving: 8

Fiber per serving: 13

Sugar per serving: 7

Sodium per serving: 55

Tex-Mex Salad with Avo Dressing


  • Large head of romaine

  • 15 oz. can black beans, rinsed and drained

  • 1 large orange bell pepper

  • 1 pint cherry tomatoes

  • 2 cups corn (fresh or frozen, thawd)

  • 3 green onions

  • Dressing:

  • 1 cup loosely packed cilantro, stems removed and roughly chopped

  • 1 avocado

  • 2 Tbsp. fresh lime juice (about 1/2 lime)

  • 2 Tbsp olive oil

  • 1/8 tsp cumin

  • 2 tsp honey

  • 1/8 tsp. salt


  1. Make the dressing: puree all ingredients in a food processor/blender until smooth.

  2. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions.

  3. Place all ingredients in a large bowl and stir to combine.

  4. Toss with dressing.
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