Vegan Southwestern Salad
This delicious salad is vegan, gluten free, and hearty enough to be a full meal.
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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
Instructions
- 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.
- Wash and dry the romaine hearts, then chop them into bite-sized pieces.
- 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.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!