You are here

Way Better SouthWest Salad

EcoVeganGal's picture
  Unsalted cashews 1⁄2 Cup (8 tbs) (Raw)
  Garlic 2 Clove (10 gm)
  Nutritional yeast 3 Tablespoon
  Paprika 1⁄4 Teaspoon
  Chipotle 1⁄2 Teaspoon
  Black pepper 1 Dash
  Lime 1 , juiced
  Water 1⁄2 Cup (8 tbs)
  Romaine lettuce 200 Gram, cut into bite size pieces
  Red onion 1⁄2 , finely chopped
  Tomatoes 4 , diced
  Carrot 1 Small, shredded
  Cucumber 1 , diced
  Red pepper/Orange pepper 1 Small, diced
  Avacado 2 , slice
  Cilantro 3 Tablespoon, chopped finely
  Tortilla chips 250 Gram

1. For making the dressing, soak the cashews for 6 hours in water and then drain them.
2. In a blender, pop the cashews, garlic, nutritional yeast, paprika, chipotle pepper, black pepper, 1/2 the lime and water and give it a pulse again.
3. Place the lettuce, red onion, tomatoes, carrots, cucumber, cilantro and squeeze the other 1/2 of the lemon and give all of this a good toss.
4. Pour the dressing on top, toss again and add the chips on top of it.

5. This can be served as a light dinner or as an appetizer at a party.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes

Rate It

Your rating: None
Average: 4.4 (2 votes)