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
Concussions can have a long-term impact on kids
Concussions can have a long-term impact on kids

In recent years, there has been a growing awareness of the dangers caused by concussions, especially for ch...

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 ...