Vegan Southwest Salad with Cilantro Jalapeño Cashew Dressing
Servings: 5 servings
Calories: 380.1kcal
Ingredients
Southwest Salad
- 1 ½ pounds romaine lettuce washed and chopped
- 2 15-oz cans cooked black beans drained and rinsed
- 1 medium yellow bell pepper stemmed, seeded, and diced, or red or orange
- 1 medium orange bell pepper stemmed, seeded, and diced, or yellow or red
- 1 ½ cups grape or cherry tomatoes halved
- ⅔ cup thinly sliced red onion
- ⅔ cup radishes sliced
- 2 small ripe avocadoes sliced
- 1 batch Cilantro Jalapeño Cashew Dressing below
Cilantro Jalapeño Cashew Dressing
- ¾ cup raw cashews
- ¾ cup water
- ½ cup firmly packed fresh cilantro
- 3 tablespoons lime juice plus 1 teaspoon zest
- 1 fresh jalapeño stemmed and seeded
- 1 teaspoon onion powder
- ¾ teaspoon pink Himalayan salt
- ⅛ teaspoon cayenne pepper
Instructions
Southwest Salad
- Place five 30-ounce storage containers on the counter. Divide the lettuce evenly among the containers. Top with the black beans, bell peppers, tomatoes, onion, radishes, and sliced avocado.
- Top each serving with radishes and sliced avocado.
- Drizzle the dressing over the top of each salad (or divide the dressing into five small jars). Store in the refrigerator for up to 5 or 6 days.
Cilantro Jalapeño Cashew Dressing
- Puree the cashews, water, cilantro, lime juice and zest, jalapeño, onion powder, salt, and cayenne in a blender until smooth, then let it rest in the pitcher for 5 minutes.
- Blend again to further break up the cashews. Taste and adjust salt as needed.
- Transfer the dressing to a jar, cover, and store in the refrigerator for up to 5 or 6 days.
Notes
This recipe is slightly adapted from Jackie Sobon's cookbook Vegan Yack Attack's Plant-Based Meal Prep
