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Southwestern Salad

SouthWestern Salad

Southwestern Salad

I love a good salad. I mean a GOOD salad. Not a salad with wilted ice-berg lettuce, dried shredded carrots and 1 cherry tomato. This is often the type of “salad” we get from a fast food or buffet restaurant and is the exact reason why so many people do not like salads! I have heard a similar story from so many of my nutrition coaching clients, friends and even Healthy Grocery Girl Nutrition Plan Members that once they eat a GOOD salad, it changes everything. They suddenly LIKE salads, crave them in fact! I am talking about a meal-worthy salad that has layers of flavor, texture and smells incredible. My southwestern salad is exactly that type of a salad, a GOOD salad. I know you’re going to love it and I am really, really excited for you to try it!



In today’s Healthy Grocery Girl Show cooking video I am sharing exactly how I throw together this delicious dish. The printable recipe is also below, so please feel free to save and share this recipe with a pal! I can’t wait to hear what you think! If you have any thoughts or questions, please leave me a comment below.

Have a fabulous day and thank you for stopping by the Healthy Grocery Girl blog today!!

xx Megan, Your Registered Dietitian 

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Southwestern Salad
Serves 2
  1. 1 organic corn tortilla
  2. 1 teaspoon of organic unrefined coconut oil
  3. A pinch of sea salt
  4. 2 cup of mixed greens
  5. 1 sweet yellow bell pepper
  6. 1 cup of cherry tomatoes
  7. 1 medium avocado
  8. 1 (15-ounce) can of unsalted black beans
  9. 1/2 cup of black olives
  10. 2 tablespoons of sunflower seeds
  11. Healthy Grocery Girl's Lemon Vinaigrette Dressing (See Link Below For Recipe)
  1. Preheat the oven to 500 degrees Fahrenheit
  2. Slice corn tortilla into strips and add onto a baking sheet. Drizzle with coconut oil and a sprinkle of sea salt and bake or 2 to 3 minutes until crispy (but not burnt!)
  3. Wash and dry mixed greens
  4. Wash and dice bell pepper, tomatoes and avocado
  5. Drain and rinse black beans
  6. Add mixed greens into a bowl
  7. Add on top bell pepper, black beans, tomatoes, olives, avocado, sunflower seeds and tortilla strips
  8. Drizzle with salad dressing and enjoy!
  1. Choose Organic Ingredients When Possible
  2. Choose BPA Free Cans
  3. For HGG's Lemon Vinaigrette Salad Dressing: Add a lime instead of a lemon and a pinch of red chili flakes
Healthy Grocery Girl

Healthy Grocery Girl’s Lemon Vinaigrette Salad Dressing

This recipe is from the Healthy Grocery Girl Nutrition Plan. You can get a version of the recipe HERE 






Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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