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Southwest Mason Jar Salad with Creamy Avocado Dressing
Prep Time
10
minutes
mins
Cook Time
23
hours
hrs
9
minutes
mins
Calories:
Author:
Kim Grabinski
Ingredients
For each salad jar
¼
cup
corn kernels
I used frozen fire-roasted corn that I allowed to thaw
¼
cup
black beans
¼
cup
cut tomatoes
¼
cup
cut cucumbers
¼
cup
diced chicken
optional
3-4 to
rtilla chips
optional
For the dressing
1
small avocado
½
cup
full fat sour cream
Juice from 2 limes
¼
teaspoon
sea salt
1
teaspoon
minced garlic
1
cup
fresh cilantro
½
cup
extra virgin olive oil
¼
teaspoon
chili powder
1
teaspoon
minced onion
¼
cup
water
Instructions
For the salad jars
Assemble the salad jar ingredients with the heaviest ingredients on the bottom. Add lids and store in fridge until ready to eat.
For the dressing
Blend all of the ingredients in a blender until combined. Refrigerate until ready to enjoy. Will last a couple of days in the fridge.
Recipe Notes
This dressing is thick and would also work well as a dip. Recipe makes enough dressing for quite a few salads so you may want to halve it.