Crunchy Baja Salad

Sorry, but I'm on a bit of a salad kick lately...

This dish was inspired by one we had in Baja, California.  Laying out on a balmy day at the beach, and then wandering the streets of town left us hungry and craving something cool to eat.  The heat of the day was taking it's toll and a refreshing lunch was in order.  We stopped at an outdoor cafe for something fruity to drink along with a light lunch and ended up with a terrific salad so huge it was made to serve two.  A wonderful light salad, perfect for lunch.  It had layers of lettuce, beans, cheese, and lots of avocados.  Topped with a Mexican flavored dressing this salad was just what the doctor ordered.  So I made my own Crunchy Baja Salad.

It reminds me of summertime.  Guess I'm wishing for those long summer days already however, with Avocados in abundance right now this dish is perfect for a nice spring lunch or brunch as well.  

While there isn't any meat in this salad it does pack a good punch of protein with the addition of beans.  Bean's are great in a salad!  They aren't just for use as a side dish, or in a soup.  They are so versatile.  Great cold or hot, try them in this Latin flavored salad and you'll experience the wonders of beans!

I've kept everything pretty simple, semi-homemade of sort.  The salad dressing is made using a lite ranch purchased dressing and mixing it with salsa to obtain that tasty Latin flavor.  It really is a great boost to the salad so don't skip the dressing!  Add a little crunch with some tortilla chips, and make sure to use a good pinto bean.  Canned is fine, but get a good hearty bean.  Good ingredients will make your salad taste fabulous!

Try my Crunchy Baja Salad when you want something healthy and light for lunch.  It's easy to make and tastes great!


Crunchy Baja Salad

Serves 2

4 c mixed baby greens

¼ c tortilla chips, crumbled
1/4 c 2% cheddar cheese, shredded
3/4 c pinto beans, drained and rinsed
1 small avocado, peeled and cut into bite-sized pieces
1 lime, quartered
1/4 c lite ranch dressing

1 T salsa
2 T cilantro, roughly chopped

Divide lettuce among two plates.   Top evenly with cheese, avocado, and beans.  Squeeze a lime quarter over each salad.  Mix dressing and salsa together in a small bowl. Top salad with crumbled tortilla chips.  Drizzle dressing over each salad.  Garnish with cilantro if desired.