This is a super healthy meal full of color, fiber, antioxidants and absolutely bursting with vitamins and minerals!

It will make you feel full of energy and vitality after you eat this wonderful salad. I like to make this when I have company over because it is so popular. Perfect for summer when so many of these ingredients are easy to find locally, bursting with freshness and nutrition.

I am sure this will become one of your favorites too!

Dressing

¼ cup chopped shallots

¼ cup fresh lime juice (juice of 1 lime)

½ cup fresh cilantro chopped

2-3 cloves of minced garlic

1/3 cup extra virgin olive oil

Sea salt and fresh ground pepper

Combine first four ingredients in medium bowl.

Gradually whisk in oil. Season with sea salt and pepper.

Salad

3 cups of thinly sliced red leaf lettuce (preferably organic)

3 cups thinly sliced Napa cabbage

2-3 Roma tomatoes, seeded and chopped

½ roasted red bell pepper (you can usually find these already roasted in the store or see below on how to roast your own)

½ roasted yellow pepper

Half (or more) firm avocado, peeled and diced

¼ cup minced red onion

Half a can black beans, drained and rinsed

1 small jalapeno, de-seeded, de-ribbed and minced

1-2 small tomatillos, chopped (green Mexican tomatoes)

¼ cup toasted pumpkin seeds or pepitas

½ cup crumbled queso anejo, or feta cheese (optional)

2 chicken breasts (optional), cooked and sliced thinly or shredded with a fork (I usually grill the chicken)

Directions

To roast peppers: heat oven on ‘broil’. Slice peppers in quarters; remove stem and seeds. Place skin side up on flat pan in oven near heat. Roast for 4-7 minutes until skin begins to turn black. Remove and cool. When cool, slide off blackened skin and slice up peppers.

Combine above ingredients in large bowl and stir in dressing just before serving. If you would like to make a meal out of it, add chicken. Serves 4-6.

Enjoy!

Till next time,stay healthy and lean!