Dining In - California Chipotle Chop Salad with Agave-Lime Vinaigrette

California Chipotle Chop Salad with Agave-Lime Vinaigrette - Chloe's Kitchen

This salad is perfect for spring and summer. It would be a great addition to any outdoor party or cookout. It's cool and refreshing! Compared to a regular garden salad, this is much tastier and much more filling. I really liked the tangy-sweet dressing, the black beans, and of course the avocado. The quinoa is also a great addition (cooking it just adds one additional step not listed in the preparation instructions). I prepared this for a meal for myself, though the serving size is 4-6, I got a little carried away and probably ate 2-3 servings (at least it's salad!).  You can find this recipe and others in Chloe's Kitchen (buy your copy here).

Agave-Lime Vinaigrette
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave syrup
1/4 cup lime juice

Chipotle Chop Salad
1 tablespoon olive oil
15 oz. can black beans
1 garlic clove, minced
1/4 teaspoon chipotle chili powder
1/2 teaspoon sea salt
1 head of romaine lettuce, roughly chopped
1 large tomato, diced
1/4 red onion, chopped
1 avocado, peeled, pitted, diced
1/2 cup quinoa, cooked
2 tablespoons fresh cilantro, finely chopped


To Prepare Agave-Lime Vinaigrette:

Place all four ingredients in a blender and combine. Set aside


To Prepare Chipotle Chop Salad:

In a small saucepan, heat oil on medium heat. Add beans, garlic, chili powder, and salt. Stir together. Allow to cook for about 5 minutes and remove from heat. Set aside.

In a large serving bowl, combine lettuce, tomato, onion, avocado, quinoa, cilantro, and seasoned beans. Pour a few tablespoons of dressing and toss salad.