This post may contain affiliate links
Most nights my husband and I usually like to have a salad with dinner. Typically, the mixture we eat is something we throw together. Lettuce, whatever vegetable we can find in the fridge, maybe some fruit, cheese crumbles and perhaps if we’re really fancy I will add nuts or seeds.
I love arugula, spring-mix and kale salads all the same, but my favorite lettuce is romaine. I like a little crunch in my salad. This little romaine lettuce crisis has got me down just a little bit.
This past week, I have been making a lot of broccoli salad. My kids love broccoli salad, and it fits the bill, but I don’t like the same broccoli salad every night. So I decided that I need to switch it up a bit.
So I replaced the apple cider vinegar-brown sugar dressing, dried cranberries, and nuts with things that would give this broccoli salad a Southwestern flair.
I have here, pepitas, peppers, roasted corn, green onion, beans, carrots, red onion, and avocado. Then I topped it with a spicy ranch-Greek lime dressing
Southwestern Broccoli Salad
- 7 cups chopped broccoli florets
- 1/2 cup chopped bell pepper
- 1/2 cup thawed frozen corn
- 1 avocado
- 1/4 cup red onion
- 1 chopped green onion
- 1/4 cup pepitas
- 1/4 cup kidney beans
- 1 cup chili lime Greek yogurt ranch
chili lime Greek yogurt ranch
- 1/2 cup Greek yogurt
- 1 tbsp lime juice
- 1/2 tespoon chili powder
- 1/2 cup ranch dressing
Prepare Greek yogurt ranch by mixing all of the ingredients together in a bowl or a measuring cup. Whisk the ingredients together well and set aside.
Chop all the vegetables. And arrange them in a bowl with the pepitas. Pour the dressing on top of the broccoli salad and mix well.
Store in the fridge until you are ready to eat.