I made a deconstructed Southwestern Salad for a buffet lunch last weekend. I prepared all the components and the family then assembled their own bowls. This is definitely an easy way to feed a crowd. 

There are a lot of elements when it comes to making these salad bowls, but it’s so worth it. So many delicious options of textures and flavours to choose from. Grab a bowl and choose the items that you fancy to customize your southwestern salad bowl. Top it all off with the most delicious blended slightly sweet and spiced herbed vinaigrette.

Here’s the list of components:

Romaine lettuce (from the garden)

Black beans

Grilled corn

Red pepper

Marinated red onion

Avocado

Brown basmati rice

Cherry tomatoes

Shishito peppers

Monterey Jack cheese

Tortilla strips

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Southwestern Salad Bowl Buffet

Course Main Course, Salad

Ingredients

All the Components

• 1 cup romaine lettuce, chopped
• ¼ cup corn, grilled or use canned
• ¼ cup black beans, drained and rinsed
• ½ red pepper, grilled and sliced
• ¼ cup red onion, sliced and marinated – see below
• 1 avocado, sliced
• ¼ cup brown basmati rice – see below
• ¼ cup cherry tomatoes, halved
• 3 cups Shishito peppers, blistered – see below
• ¼ cup Monterey Jack, grated
• Baked tortilla strips – see below

For the Vinaigrette

• 1 garlic clove, chopped
• 1 tbsp red onion, chopped
• ¼ cup apple cider vinegar
• 1 tsp lemon juice
• ¼ cup olive oil
• 1 tbsp honey
• ¼ cup parsley, leaves and stems
• 3 tbsp chives, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper, ground

For the Marinated Red Onions

• ½ small red onion, thinly sliced
• 1 tbsp dried oregano
• 1 tbsp red wine vinegar
• ¼ cup olive oil

Instructions

For the Marinated Red Onions

• Thinly slice the red onion.
• Place the slices in a container and pour the olive oil and red wine vinegar over.
• Add dried oregano. Stir to combine.
• Cover and let sit at room temperature to marinate for at least an hour. This keeps for two days unrefrigerated. Recipe from NoCrumbsLeft

For the Brown Basmati Rice

• Follow the instructions on the package, for 2 cups cooked rice. I like to add 1 tsp turmeric to the cooking liquid.

For the Blistered Shishitos

• You need 3 cups shishitos, 2 tsp olive oil, and a skillet.
• Rinse and dry the peppers.
• Place in a bowl and toss with the olive oil until evenly coated.
• Preheat a skillet over medium-high heat.
• Add peppers to the skillet and cook stirring from time to time, until they are tender with some charred spots.
• Remove from the skillet, place on a plate and sprinkle with maldon salt.

For the Baked Tortilla Strips

• Cut 2 tortillas into thin strips. Place on a parchment lined baking sheet. Spray with a little olive oil and bake for about 15 minutes at 350°F, until crispy.

For the Vinaigrette

• In a blender or food processor combine all the ingredients and blend until smooth and combined.
• Transfer to a container with a tight fitting lid and refrigerate until ready to use.

To Assemble

• Scan the buffet and choose the items you would like to build your bowl.