No-Cook Meals for Multiple Sclerosis - Week 4: Southwest Chop Salad

September 17, 2013

It may be the last official week of summer, but this no-cook meal for multiple sclerosis can be enjoyed during any season. This salad’s simple ingredients are available year-round. Make it now and enjoy it again when you need a break from winter weather.

Recipe: Southwest Chop Salad


Super Food: Avocado

The oleic acid in avocados will help keep you satisfied and full. Oleic acid tells the body to up levels of the appetite-taming hormone, CCK.


  • 2 small heads romaine lettuce chopped into bite size pieces
  • 1 cup corn kernels (either cut from 1-2 ears or thawed frozen corn)
  • 2 avocados cut into 1 inch pieces
  • 1 15.5 ounce can low sodium, black beans, drained
  • ½ red onion, thinly sliced
  • ½ cup fresh cilantro
  • ¼ cup olive oil
  • ¼ cup lime juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon pepper (or to taste)

Optional: Baked tortilla chips or large whole grain burrito wrap


  1. In a large bowl, combine lettuce, corn, avocados, beans, onion and cilantro.
  2. In a small bowl, whisk together the oil, lime juice, cumin, and pepper.
  3. Drizzle dressing over the salad and gently toss. Either serve with a side of baked tortilla chips or wrap the salad like a burrito.

For more nutrition and wellness tips for multiple sclerosis, check out my other blog posts or visit the Swedish Multiple Sclerosis Center.


Looks good but lots of shopping. That means energy. =\
That's a great point. One idea might be to use a a kitchen tool like a Food Chopper to help quickly chop and mix the vegetables.If you have a food processor, it could also help with quickly chopping herbs, or even slicing veggies like cucumbers, carrots and zucchini for other recipes. (Then you could even save the leftovers in the fridge for snacks.)Or maybe invite a friend or family member to help you out in half the time.Thank you for your comment! Keep them coming and we will do our best to find good solutions!