This chopped salad with spicy chipotle dressing is spicy, and I mean spicy! Like the kind of spicy that makes you sweat and eyes water!
I love the smokey flavor of chipotle and I use just about any type of food as a vehicle for this dressing! I add it to salads, sandwiches, burrito bowls or use it as a dip for veggie sticks!
This salad is an easy way to “Eat The Rainbow” for a boost of antioxidants and phytonutrients!
- For the Chipotle Dressing:
- ½ cup extra virgin olive oil
- ¼ cup water
- juice of 1 lemon
- ¼ cup vegenaise or mayo
- 3-5 chipotle peppers in adobo sauce (depending on how spicy you like it!)
- sea salt and pepper to taste
- For the salad:
- 2 heads romaine lettuce, chopped
- ½ cup sliced olives
- ½ cup cooked black beans
- 2-3 carrots, shredded
- 1 cucumber, diced
- ½ cup corn (I used frozen organic corn)
- ¼ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ½ avocado, sliced
- To make dressing:
- Add all ingredients to a food processor or blender and puree until well combined and chipotle peppers are minced. Add sea salt and pepper to taste. *Start by adding 1 chipotle pepper at a time until desired spiciness is reached*
- To make salads:
- Arrange toppings on a bed of fresh romaine lettuce, add 1-2 tablespoons of dressing and enjoy!
~Start by adding 1 chipotle pepper at a time until desired spiciness is reached!~
As a nutritionist, I am always encouraging clients to “eat the rainbow.” Getting a broad spectrum of colorful foods in your diet will help bring your health and wellness to a whole new level! Colorful foods are rich in antioxidants, which have anti-cancer and anti-inflammatory properties. They also contribute to heart health, digestive health, increase energy, increased immunity, eye and skin health and cell protection.
Each day aim for 2 servings from each color:
Red: apples, beets, peppers, cherries, grapes, red onions, pomegranates, berries, tomatoes, watermelon
Orange: cantaloupe, carrots, mangos, oranges, squash, sweet potatoes, peaches, peppers
Yellow: apples, bananas, corn, pears, pineapple, summer squash
Green: apples, asparagus, avocados, honeydew melon, green leafy vegetables, brussles sprouts, broccoli, cucumbers, edamame, green beans, peas, pears, zucchini
Blue/Purple/Black: berries, cabbage, eggplant, figs, grapes, olives, raisins, beans
White/Brown: beans, cauliflower, coconut, garlic, legumes, chickpeas, nuts, mushrooms, pears, seeds (flax, hemp, sesame), whole grains (brown rice, barley, quinoa)
1 serving = 1/2 cup cooked or 1 cup raw or 1 medium piece of fruit
Different combination of these foods also have varying synergistic effects, so mix it up!
Reference: Institute of Functional Medicine