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Cilantro Lime Salad

  • Yield: 4 servings 1x


This salad is fresh, zesty, and filling. Charred peppers and onions, guacamole, toasted tortilla strips—you might want seconds, which is OK because it’s a salad.


  • Dressing
  • 1/2 c. olive oil
  • 1/4 c. cilantro leaves, lightly packed
  • 3 tbsp. lime juice (about 2 limes)
  • 1 clove garlic
  • 1 1/2 tsp. agave nectar
  • pinch of kosher salt
  • Salad
  • 12 tbsp. olive oil
  • 1 red pepper, sliced
  • 1/2 sweet onion, sliced
  • 3 corn tortillas, cut into strips
  • a couple large handfuls of lettuce
  • 1 can black beans, drained and rinsed
  • guacamole, prepared
  • Mexican cheese of choice, optional


  1. Make dressing. In a blender or food processor, add ingredients and blend until incorporated, about 30 seconds. Store covered in fridge. Can be made ahead of time.
  2. Make salad. In a skillet, heat oil over medium-high heat. Once hot, add in peppers and onions and saute for about 5 minutes or until lightly charred. Salt to taste. Remove from heat.
  3. In the same skillet, toast tortillas until browned on both sides.
  4. Add lettuce to plates. Top with peppers and onions, tortilla strips, black beans, guacamole, and cheese.
  5. Top with dressing and serve.


• Need to get the most juice out of your limes, try this tip.

• If you’re short on time, skip the prepared guac and do sliced avocado instead. Crush tortilla or pita chips instead of toasting corn tortillas.

• Our favorite corn tortillas are from Trader Joe’s. They are a mix of corn and wheat.

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