Melissa Paris Fitness

Jun 02, 2014

Spotlight Recipe: Sunburst Salad

by Emily Jane

Week One has begun, and it starts with a bang of colorful chopped veggies, topped with a tangy and cool cilantro avocado dressing.

Chopped Salad

We chose this salad as this week’s spotlight recipe for two reasons. One is that this rainbow in a bowl is packed full of nutrients such Vitamin A, Vitamin C, and a high potassium content. Nutrients aside, the vegetables may or may not simply be a vehicle for the glorious green cream that accents them so perfectly. The second reason, and honestly the main, is that the aforementioned sauce that adorns it should have a monument erected in it’s honor. Not quite a guacamole, not your average oil laden accoutrement, it stands alone as the match to ignite this fireworks inspired salad. Exercise your willpower as you try to resist simply devouring it with a spoon. We dare you.

Southwestern Chopped Salad

Prep Time: 15-20 Minutes
2 orange bell peppers
2 red bell peppers
2 yellow bell peppers
½ head romaine lettuce
½ cup organic corn
1 bunch scallions
2 cups halved cherry tomatoes


Avocado “Cream” Sauce
2 Ripe Avocados
4 Limes (Juice of)
1 tsp garlic powder
1 tsp onion powder
½ teaspoon cumin
Pinch of sea salt
½ cup Greek yogurt
Splash White Wine Vinegar (2-3 tsp)
Handful Fresh Parsley
1 cup Organic vegetable broth
1 bunch Cilantro (Chopped finely)


Seed and dice peppers-chop romaine lettuce, dice top half of green onions, add corn and tomatoes. Toss together.

1. Put all ingredients except cilantro in Nutribullet or blender, blend until smooth.
2. Add chopped cilantro last and season to taste.
3. Give a final squeeze of lime into the dressing before tossing it into the salad for additional zest.



Watch the shape video