Hearty Vegan Southwest Salad with Cilantro Dressing
Ingredients
For the salad
1head of Romain lettuce, washed and chopped
2handfuls of spring mix, or small bag
2avocados, diced
2cupsfrozen corn, thawed
1140zcan of Hearts of Palm, rounds sliced, drained and rinsed
For the Black Bean combo
115.5ozcan black beans, drained and rinsed
2tbspred onion, chopped
1plum tomato, chopped
1smalljalapeno, choppedoptional
pinch of salt
drizzle of olive oil
Cilantro dressing
1large garlic clove, minced
2tspginger, minced
1cupcilantro, rinsed and roughly chopped, the small part of the stems work too
1/4cupfresh lime juice approximately 1 large lime
1tbspcider vinegar
1/4tspcumin
1/4tspsea salt
1/4tspfreshly ground black pepper
2tsphoney
1/3cupolive 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.