|Saturated fat||2 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||5.3 g|
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- Whisk together olive oil and lime juice and divide between two jars or plastic containers. Divide the quinoa between the two containers over the dressing and smooth to make a layer. Divide the black beans among the two containers and layer, followed by the romaine.
- In a separate bowl, toss together the tomato, shallot, and cilantro. Add the quick salsa over the romaine. Split and layer the avocado over the salsa. Add half a tablespoon of sour cream to the top of each salad. Cover and refrigerate until ready to eat.
- Handy Hint: Keep salad greens from getting soggy with smart layering. Put sturdy ingredients like grains and beans on top of dressing to create a leak barrier. The salsa under the sour cream further protects the lettuce. When you open it up and mix, the flavors will still be fresh!