Gud-oh! This salad hits the spot. “It’s like a fiesta in my mouth!” says my husband. What makes this salad so irresistible is… well, everything! Everything from the avocado to the sweet mango to the rich flavor of black beans to the refreshing cilantro will make this salad a necessary part of your daily menu for at least a month (or maybe it’s just me).
Despite the glorious ingredients of the salad, the dressing is what takes the cake. It is zesty, sweet, tangy, and full of spices that burst with flavor! I’m enjoying it on salads, wraps, or as a dip for fresh veggies.
I’ve included a raw recipe as well as a recipe that uses mayonnaise for the dressing. I enjoy both!
Add a squeeze of lime!
Feel free to alter the portions of the salad ingredients. I personally enjoy the mango and cilantro, so I add a bit extra.
Zesty Salad
2 heads of Romaine lettuce, chopped
1 c. Black Beans, rinsed and cooked (canned beans are already cooked)
1/2 c. Corn
1 large Mango, chopped
1 Avocado, diced
2 Tomatoes, diced
1/2 c. fresh Cilantro, chopped
Assemble salad ingredients any way you fancy.
Optional: top with tortilla chips
Zesty Salad Dressing
1/4 cup + 3 Tbsp Nut Milk, plain and unsweetened
or
1/4 cup vegan Mayonnaise + 3 Tbsp Water
1 1/4 tsp Cumin, ground
1/2 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Oregano, dried
1/4 tsp Chili Powder
1.5 Tbsp Lime Juice (or lemon)
~1/4 tsp salt or to taste
optional: Cayenne Peppers (just a pinch)
1-2 Tsp Sweetener of choice (maple, stevia, agave)
Directions
- Raw option: I use homemade almond milk (blend 1 c. soaked raw almonds with 3 cups purified water for ~5 minutes. Strain through a nut milk bag).
- Mayo option: I make my own or use soy-free, non-gmo, canola oil-free Veganaise.
1. Place ingredients into a blender and blend until smooth.
2. Pour over salad and enjoy!
3. Keep in a seeled jar in the refrigerator.
4. Enjoy!
What else could you eat with this zesty dressing?
Roasted potatoes
Carrot sticks
Fresh tomato slices
Grilled tempeh
Seared tofu
Any other ideas?
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