There is a restaurant that I used to frequent regularly with family that had really good fajita dishes, served with a magical green sauce and fluffy cornbread-like balls on the side. While I don’t find myself there anymore, this fajita salad is even better than the dish I remember!
Place the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt in a blender. Purée until completely smooth. Add the cilantro and pulse until the leaves are broken up into smaller pieces. Transfer the dressing to a squeeze bottle or jar, and refrigerate.
TO MAKE THE FAJITA SALAD:
In a large pan, warm the oil over medium-high heat. Once hot, add the red onions, poblano pepper, bell peppers, and jalapeño to the pan. Sauté for 5 to 7 minutes, browning the pepper mix on a couple sides and stirring occasionally. Once the onions are nearly translucent, add the mushrooms to the pan. Continue to sauté for 5 minutes, or until the mushrooms have decreased in size and are browned on the edges. Season with salt and pepper.
Divide the lettuce between 4 plates, then top with black beans and fajita veggies. Drizzle dressing over the salad, or serve it on the side. Garnish with the optional dried sweet corn, and serve.
You can make this salad ahead of time, with the dressing on the side, and chill the fajita veggies, as they still taste great cold.