Go Back

Hearty Vegan Southwest Salad with Cilantro Dressing

Ingredients

For the salad
  • 1 head of Romain lettuce, washed and chopped
  • 2 handfuls of spring mix, or small bag
  • 2 avocados, diced
  • 2 cups frozen corn, thawed
  • 1 140z can of Hearts of Palm, rounds sliced, drained and rinsed
For the Black Bean combo
  • 1 15.5oz can black beans, drained and rinsed
  • 2 tbsp red onion, chopped
  • 1 plum tomato, chopped
  • 1 small jalapeno, chopped optional
  • pinch of salt
  • drizzle of olive oil
Cilantro dressing
  • 1 large garlic clove, minced
  • 2 tsp ginger, minced
  • 1 cup cilantro, rinsed and roughly chopped, the small part of the stems work too
  • 1/4 cup fresh lime juice approximately 1 large lime
  • 1 tbsp cider vinegar
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp honey
  • 1/3 cup olive oil This will get drizzled in after the above ingredients get blended

Instructions

For the salad
  • Combine all of the ingredients and set aside as you’re making your dressing.
Dressing directions
  • Using a blender or an emersion blender, combine all ingredients except the olive oil. With the motor running slowly on the blender or emersion blender, slowly pour oil into the other ingredients. The dressing will begin to thicken.
To serve
  • Arrange the lettuce at the bottom of a large serving bowl and toss with dressing. Top dressed salad with the corn, avocados, hearts of palm and the black bean combo mixture or you could serve the dressing on the side.
Copied Print