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Vegan Southwestern Salad

Vegan Southwestern Salad

5 from 1 vote
This delicious salad is vegan, gluten free, and hearty enough to be a full meal.
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Prep Time 5 minutes
Course: Salad
Cuisine: American, Southwestern
Ingredients Method Notes

Ingredients
  

For the Salad
  • 3 cups romaine hearts washed, dried and chopped
  • 2 cups Fresh Corn & Black Bean Salsa
  • 1/2 large avocado or 1 small avocado
  • 1/2 cup tortilla strips
  • 1 handful cilantro chopped
Vegan Creamy Chili-Lime Dressing
  • 1/2 cup Vegenaise
  • 4 teaspoons lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin

Method
 

  1. In a small bowl, mix together all of the ingredients for the dressing. If the dressing is too thick, add a splash of water to thin it out. Be careful not to add too much. Set it aside.
  2. Wash and dry the romaine hearts, then chop them into bite-sized pieces.
  3. In a large bowl, mix together all of the ingredients for the salad. Toss the salad with the dressing, or serve it on the side. Enjoy!

Notes

  • This recipe makes 1 large dinner salad, or about 3-4 side salads.
  • I highly recommend making your own tortilla strips, if possible.  They just teste better!  For instructions on how to make them, please scroll up on this post.
  • I use my Fresh Corn & Black Bean Salsa in this salad.  If you don't want to make that recipe, simply substitute: cooked fresh corn, black beans, red onion, and roasted or fresh bell pepper.