Vegan Southwest Salad
- Prep Time15 min
Ingredients
Salad
- 1 head romaine lettuce or other lettuce, chopped
- fresh corn kernels from 1 ear of sweet corn
- 1 red bell pepper, chopped
- 1 cup cherry or grape tomatoes, cut in half
- 1/3 cup pepitas (may use sunflower seeds)
- 1/4 c nutritional yeast, or more to taste
- Raw Tortilla Strips
Dressing
- 1 small avocado, peeled and sliced
- 1 small jalapeno, seeded, deveined and roughly chopped (optional)
- 1 clove garlic, peeled
- 1/4 c loosely packed cilantro
- 1/4 c raw cashews, soaked
- 1/4 c fermented salsa starter
- 1/4 c nut milk
- 2 T olive oil
- 1 t agave
- juice from 1 lime
- 1/4 t salt
- 1/4t cumin
- 1/8t pepper
- 1/8t smoked paprika (optional)
- hot sauce to taste (optional)
Instructions
Dressing
1
Add all of the Creamy Avocado Salad Dressing ingredients to a blender and blend until smooth, scraping the sides down as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency if needed. Chill in the refrigerator, time permitting.
Salad
2
Add salad ingredients to a large bowl except for the tortilla strips and toss.
3
Toss salad with desired amount of dressing (there will probably be some left over) or drizzle dressing over individual servings if not eating all of the salad immediately.
4
Garnish salad with raw tortilla strips and freshly cracked salt and pepper.
5
If you are not 100% raw you may add 1 (15 oz.) can black beans, rinsed and drained.
