Low Sodium Summer Salad

As heat advisories continue to grip most of America right now, this salad is another perfect fit to beat the heat. This low sodium salad is easy to make and dressing is absolutely delicious! You really can't go wrong with avocado and cilantro. This salad is absolutely packed with fiber and flavor.

This heart healthy recipe is the perfect weeknight dinner or an on-the-go lunch. We all know that commercial salad dressings can be very high in sodium. This salad dressing starts with heart healthy avocado and raw cashews to add a creamy richness. A fresh jalapeno adds spiciness, but you can tailor that to your own tastebuds.

Serves 4, 25 milligrams of sodium per serving.

Ingredients

• 15 oz can no salt added black beans

• 1 cup frozen corn, thawed

• 12 oz shelled edamame, cooked according to directions and drained

• 1 cup grape tomatoes, halved

• 1/2 red onion, finely diced

• 1/4 cup cilantro, chopped

Dressing

• 1/2 cup raw cashews

• 1 avocado

• 1/4 cup cilantro

• 3 cloves garlic

• 1 jalapeno, seeded

• 3 tablespoons lime juice

• 3/4 cup water

To make the dressing:

1. In a small sauce pan, bring some water to a boil and add cashews. Allow to boil for 15 minutes. Drain.

2. Add cashews, avocado, cilantro, garlic, jalapeno, lime juice and water to blender and blend until smooth.

3. Toss half the dressing with the remaining ingredients and add more dressing if desired.

Use remaining dressing as a chip or vegetable dip, in a wrap or sandwich, or even toss a pasta in it.

I hope you enjoy this healthy recipe! Don't miss out on my new low sodium recipes, subscribe now!