For Cilantro Lime Yogurt Dressing:
1 cup packed cilantro leaves, roughly chopped
½ cup FAGE BestSelf Plain
1 small (or ½ large) jalapeno, seeded and chopped
2 cloves garlic, minced
3 tablespoons fresh lime juice
1 teaspoon honey
Kosher salt and freshly-ground black pepper
¼ cup extra-virgin olive oil
2-3 romaine hearts, chopped
1 can black beans, drained and rinsed
1 cup corn kernels (thawed if using frozen)
1 pint cherry tomatoes, halved
1 small (or ½ large) red onion, diced
1 small ripe avocado, diced
2 cups tortilla strips or crumbled tortilla chips
¼ cup packed fresh cilantro leaves, roughly chopped
- First, make your dressing: Add the cilantro, Greek yogurt, jalapeno, garlic, lime juice, honey, ½ tsp salt and a few grinds of black pepper to the bowl of a food processor or blender. Blend on medium speed, scraping down the sides of the bowl as needed, until smooth, about 30 seconds.
- With the food processor on low, slowly drizzle in the olive oil until just incorporated and smooth. Season to taste with salt and pepper and set aside while you assemble your salad.
- Add the chopped romaine to a large serving bowl or platter. Top with beans, corn, onion, tomato, avocado, tortilla strips, and cilantro.
- Drizzle with desired amount of cilantro lime dressing and toss until well combined.