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.

Ingredients

  • 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

Directions

  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.

Previous Article
Neck lump or mass
Neck lump or mass

A palpable neck lump in any patient should raise some concern.  In the case of a pediatric patient, the ...

Next Article
12th Man Fans: Protect your voice and hearing!
12th Man Fans: Protect your voice and hearing!

The infectious energy of Seahawks fans is part of what makes the team one of the most exciting to watch ...