min prep time
hours cook time
min cook time

Southwest Salad


Featured CF Greens:

  • butterhead lettuce
  • radish microgreens


  • about 3 oz / 7 cups Clayton Farms Butterhead Lettuce
  • 1 cup Clayton Farms Radish Microgreens
  • 1/3 cup orange bell pepper - chopped
  • 1/3 cup yellow bell pepper - chopped
  • 2/3 cup fresh cilantro - chopped
  • 15 oz can of black beans - low sodium
  • 3 cloves of garlic, minced
  • butternut squash
  • 2 tablespoons olive oil
  • kosher salt
  • dried thyme
  • 2/3 cup cherry tomatoes, halved
  • 1 ear of corn - fresh
  • 1/3 cup of red onion - chopped
  • avocado
  • lime
  • 1/4 cup salted, roasted pepitas


For the dressing, either use Salad Girl Chili Limon Salad Dressing - to taste

Or! you can make you own:

  • 1/2 cup of extra virgin olive oil
  • 3 teaspoons chili garlic sauce
  • 6 tablespoons of fresh lime juice
  • 1/2 teaspoon of ground ginger
  • 5 teaspoons of agave nectar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


squash - you can start with frozen squash pieces as a shortcut!

if starting with a fresh squash:

  • preheat the oven to 420 deg F
  • cut slits in the squash and place in microwave for 6 min to soften
  • remove skin of squash, cut into 1/2 inch cubes  and place on a baking tray
  • drizzle with olive oil, course salt and tried thyme
  • bake in oven for 20 min or until softened and slightly browned

black beans:

  • drain and rinse beans
  • heat pan to med/ high
  • add garlic and olive oil - let these ingredients heat up
  • add beans, and salt to taste
  • sauté for a few minutes

Prep and Building Salad

  • cut fresh corn off the cob of 1 ear of corn
  • chop (or use kitchen scissors) to make lettuce into 1 inch strips
  • chop all other items except the avocado
  • Slice up the avocado: Choose a ripe avocado and use knife to cut in half lengthwise around the pit. Then use a small paring knife to score the avocado in a diamond pattern for cubes of avocado. Use a spoon to scoop the flesh away from the skin of the avocado and place in a bowl. Cut a lime into slices. Squeeze lime onto the avocado to taste. Grind fresh pepper over the avocado and add coarse salt to taste
  • Build salad with the lettuce first, then adding all items, and leaving for last the radish microgreens, pepitas and avocado
  • Drizzle with dressing to taste
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