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

September 17, 2013 Swedish Blogger

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.

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