THE RECIPE JOURNAL · Lunch
Multi-Layered Southwest Salad
This vibrant salad is packed with fresh veggies, beans, and a zesty dressing that brings bold Southwest flavors to your plate. It’s perfect for a light lunch or a colorful side that everyone will love.
FROM THE KITCHEN • Multi-Layered Southwest Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together the dressing mix, buttermilk, yogurt, and taco seasoning until smooth. Tear the lettuce into bite-sized pieces and spread it out in a large serving bowl. In another bowl, combine the roasted peppers, black beans, corn, onion, and green chiles, then layer this mixture evenly over the lettuce. Scatter the tomatoes on top and sprinkle generously with shredded Cheddar cheese. Fan out the avocado slices in a circle for a nice presentation, then finish with a handful of fresh cilantro. Serve the dressing on the side so everyone can add as much as they like.
Why you’ll love it
This salad is a vibrant mix of fresh ingredients and bold flavors. It’s both colorful and satisfying, offering a great balance of textures. Perfect for warm days or as a light meal any time.
How to serve
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a fuller meal. Adding a squeeze of lime just before serving brightens the flavors beautifully.
Storage & leftovers
Store leftovers in an airtight container in the fridge. Keep the dressing separate until ready to serve to prevent sogginess. Consume within 1-2 days for optimal freshness.
