This Mexican Chopped Salad is a protein-rich, yummy plant-based dish with the addition of black beans, corn, radish, tomatoes and bell peppers, topped with creamy omega rich avocado, crunchy corn tortilla strips, and a sweet n tangy maple lime vinaigrette! And, it's another way to vary your salad from day to day. As Dr. Fuhrman, says, "the salad is the main dish.” You may think animal protein completes a salad, but this dish has more protein than you may think! The beans and jicama, are not only great sources of fiber, but they are high-protein sources as well.
The beans and jicama, are not only great sources of fiber, but they are high-protein sources as well. Eat a large salad for lunch and a smaller meal at dinner since you are less likely to burn many calories at night.
Peel it, slice it and chop for the salad or make into sticks for dips. Makes for the perfect low-calorie snack.
Avocado is a wonderful source of monounsaturated fatty acids; these beauties are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals, contains more potassium than bananas, are high in fiber, contains 2 grams of protein per 1 cup, and its even studied that eating avocados on a regular basis can lower cholesterol and triglyceride levels, making this a powerhouse food.
Who said healthy has to be boring? This is a colorful vibrant salad, with all the flavors and textures. Overall, this is a wonderful and satisfying salad to keep you feeling full, yet light throughout the day.
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