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3 from 1 vote

Southwestern Salad


  • 1 cup diced yellow squash
  • 1 small romaine heart, sliced thin
  • 1/2 cup black beans (optional)
  • 4 ounces cooked sliced chicken
  • 1/2 of an avocado, diced
  • 5 cherry tomatoes, quartered (optional)
  • 1/4 cup diced cilantro
  • 1/4 cup sliced scallions
  • 1 small dried chipotle pepper (optional)
  • 1/2 cup red wine vinegar
  • 1/2 clove garlic
  • 1/2 teaspoon dried oregano
  • 2 limes, juice
  • 1 tablespoon honey
  • 1 cup olive oil


  • Make the dressing: Preheat oven to 400 F.
  • Break the dried pepper into a few pieces, discarding the stem and most of the seeds. Roast the pepper for about 10 minutes.
  • Remove pepper from the oven and put it into a bowl with the vinegar, garlic, oregano, lime juice, and honey. Season with salt and pepper. Allow to soak for an hour.
  • Put the mixture into a blender or food processor and blend until smooth. Slowly drizzle the oil into the blender to form the dressing. Store in the fridge until ready to use.
  • Make the salad: Preheat broiler on high.
  • Put the squash on a pan and toss with a teaspoon of olive oil. Broil on high for about 10 minutes to lightly char.
  • Put the lettuce into a large shallow bowl. Top with the squash, beans, chicken, avocado, tomato, cilantro, and scallions.
  • Drizzle on dressing to your taste,(1/4 cup or so) and reserve the rest for future use.

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