vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

3 romaine hearts, chopped OR 1 large head romaine lettuce, chopped

1 pint cherry tomatoes, halved

2 avocados, meat cubed

1 red onion, minced

1 can black beans, drained & rinsed

1 can corn kernals, no sugar added, drained & rinsed

For the cilantro dressing:

3/4 bunch cilantro

3-4 oz manchego cheese, shredded or broken into hunks

2 Tbsp unsalted pepita

juice of 1 lime

2 cloves garlic

1/2 c avocado oil

1/4 tsp sea salt

OPTIONAL: more pepitas for sprinkling

Combine ingredients for dressing a food processor & puree until the consistency of pesto. If you like a smoother dressing, add a little bit more oil.

Divide salad ingredients evenly into (4) containers for quick grab & go lunches throughout the week OR into one large serving dish to share. Top each with additional pepita if desired.

Toss with dressing just before serving & be so happy!

Serves 4.