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
- In a large bowl, combine lettuce, corn, avocados, beans, onion and cilantro.
- In a small bowl, whisk together the oil, lime juice, cumin, and pepper.
- 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.