Veggie 7 Layer Dip

Veggie 7 Layer Dip

Ingredients:

Bean Layer
1 can black beans, drained + rinsed
1/2 tsp chili powder
2 Tbsp. fresh lime juice
2 Tbsp. water
½ cup roughly chopped fresh cilantro
1 tsp. cumin

Avocado Layer
3 avocados, pitted + mashed with fork
⅓ cup chopped fresh cilantro
2 Tbsp. fresh lime juice

Other Layers
½ cup Greek yogurt or non-fat sour cream
2 cups chopped iceberg lettuce
3 organic tomatoes, seeded and chopped (about 1½ cups)
1 cup chopped hothouse cucumber
¼ cup chopped red onion
salt and pepper
chopped fresh cilantro and avocado, to garnish (optional)
Low fat tortilla chips, to serve

Directions:

In a bowl of a food processor, combine all the bean layer ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
Mix all of the avocado ingredients in a small bowl. Season with salt and pepper to taste.
To Assemble:
Spread the beans in an even layer on the bottom of a 8X11 casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of yogurt or sour cream, then the lettuce, tomatoes, cucumber, and red onion. Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro and chopped avocado. Serve immediately with tortilla chips. Enjoy!

Taco Salad in a Jar

Ingredients

For Salad:

• 1/2 pound lean ground turkey, or substitute black beans for a vegetarian option
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/2 cup whole grain tortilla chips, broken
• 1/2 cup shredded cheddar cheese, reduced-fat
• 3 cups chopped lettuce
• 1 cup chopped tomatoes
• 1/2 cup low calorie salsa

Creamy Avocado Dressing:

• 2 tablespoons plain Greek yogurt
• 2 tablespoons ripe, mashed avocado
• Juice of 1 lime
• 1/4 cup salsa

Directions

Heat a skillet over medium heat and add the turkey and the seasonings. Cook until turkey is no longer pink and remove from heat. Transfer turkey to a bowl and let cool.

To make the salad, divide the tortilla chips between two jars. Layer each with half the cheese, followed by the lettuce, turkey mixture, and chopped tomatoes.

For the dressing, blend the yogurt, avocado, lime juice, and salsa in a blender or food processor. Blend until creamy and smooth. Top the salad with the dressing, seal the jars and store in the refrigerator for 1-2 days. ENJOY!

Southwestern Black Bean Salad

Southwestern Black Bean Salad

INGREDIENTS:

15.5 oz can black beans, rinsed and drained

9 oz cooked corn, fresh or frozen (thawed if frozen)

1 medium tomato, chopped

1/4 cup red onion, chopped

1 scallion, chopped

2 limes, juice

1 tbsp olive oil

2 tbsp fresh minced cilantro (or more to taste)

salt and fresh pepper

1 medium hass avocado, diced

1 diced jalapeño (optional)

INSTRUCTIONS:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

Squeeze fresh lime juice to taste and stir in olive oil.

Marinate in the refrigerator 30 minutes. Add avocado just before serving.

CUCUMBER SNACK

Photo by: yumyyumpin

Ingredients 

Cucumber, lemon juice, olive oil, salt and pepper and chili powder on top!

Directions

Just mix it all together an enjoy

Ranch Chicken Layered Salad

Image Credit: Comfortable Food

The creamy, zesty ranch and BBQ dressing in this Ranch Chicken Layered Salad from Comfortable Food is the perfect complement to the fresh veggies and chicken. This salad is super-flavorful, ridiculously easy to make and serve, and oh so delicious.

Recipe Link -> Ranch Chicken Layered Salad