Name: Cowgirl Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3/4 cup extra virgin olive oil or avocado oil; 1/4 cup roasted peanuts; 3 tbsp natural smooth peanut butter; 1 tsp lime zest; 3 tbsp fresh lime juice (from 1–2 limes); 1 1/2 tbsp soy sauce; 2 tsp honey or maple syrup; 2 garlic cloves; 1/2 tsp salt (adjust to taste); 350 g extra-firm tofu OR 2 boneless, skinless chicken breasts; 1 tbsp cajun spice mix; 1/2 tsp salt; Avocado or olive oil for frying; 2 heads of romaine lettuce (about 10 cups, torn into bite-size pieces); 1 can (540 ml) black beans (drained and rinsed); 1 cup cooked and cooled corn; 2 bell peppers (red, yellow, or orange, diced); 1/2 cup chopped Medjool dates; 1/3 cup crumbled feta or vegan feta (optional); 1/4 cup diced red onion; 2 avocados (sliced or diced); Tortilla chips (optional, for serving); 1 lime, cut into wedges for garnish

Description

The Cowgirl Salad is a delightful combination of fresh ingredients and bold flavors, making it a standout option for any meal.

Ingredients

Scale

3/4 cup extra virgin olive oil or avocado oil
1/4 cup roasted peanuts
3 tbsp natural smooth peanut butter
1 tsp lime zest
3 tbsp fresh lime juice (from 1–2 limes)
1 1/2 tbsp soy sauce
2 tsp honey or maple syrup
2 garlic cloves
1/2 tsp salt (adjust to taste)
350 g extra-firm tofu OR 2 boneless, skinless chicken breasts
1 tbsp cajun spice mix
1/2 tsp salt
Avocado or olive oil for frying
2 heads of romaine lettuce (about 10 cups, torn into bite-size pieces)
1 can (540 ml) black beans (drained and rinsed)
1 cup cooked and cooled corn
2 bell peppers (red, yellow, or orange, diced)
1/2 cup chopped Medjool dates
1/3 cup crumbled feta or vegan feta (optional)
1/4 cup diced red onion
2 avocados (sliced or diced)
Tortilla chips (optional, for serving)
1 lime, cut into wedges for garnish

Instructions

Start by gathering all the ingredients for the salad dressing. In a blender, combine the extra virgin olive oil or avocado oil, roasted peanuts, peanut butter, lime zest, lime juice, soy sauce, honey or maple syrup, garlic cloves, and salt. Blend the mixture until it reaches a smooth consistency.
If you choose to go with chicken, preheat your grill or frying pan to medium heat. Coat the chicken breasts with a drizzle of olive oil, then rub in cajun spice mix and salt. Grill the chicken until its internal temperature reaches 165°F.
If you prefer tofu, cut it into ½-inch cubes and pat it dry. Toss the cubes in a little oil along with the cajun spice mix. Heat up a non-stick skillet over medium-high heat and fry the tofu until golden brown.
To assemble, grab a large mixing bowl and place the torn romaine lettuce at the bottom. Layer on top the black beans, cooked corn, diced bell peppers, chopped Medjool dates, optional feta, and diced red onion. Just before serving, slice the avocado and place it on top of the salad.
Finally, sprinkle the cooked chicken or tofu over the top and add lime wedges for garnish. Serve with tortilla chips on the side for added crunch.

Notes

Let the salad sit for about 10 minutes after assembling but before serving; this allows the dressing to soak in.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad

Nutrition

Calories: 520 per serving
Sodium: 400mg
Protein: 25g