Meatless Monday: Mexican Chopped Salad with Vegan Green Goddess Dressing

Meatless Monday: Mexican Chopped Salad with Vegan Green Goddess Dressing

In general salads don't excite me.  Occasionally, I can get pumped for the Whole Foods salad bar, but mostly I eat salads out of necessity to get my greens and nutrients.

This Mexican Chopped Salad changed everything.  The simple combination of romaine, beans, corn, tomatoes, avocado, cilantro and scallions topped with the most delicious, creamy, spicy vegan dressing I have ever eaten.   I literally licked the bowl clean.  There is no room to miss the cheese or tortilla chips in the veggie-heavy meal.

I made the kids what I call deconstructed salad.  Their plates were filled with beans, corn, tomatoes and avocado and they ate it all!

MEXICAN CHOPPED SALAD

2 fresh ears of corn

2 hearts of romaine shredded

1/2 cup cooked black beans

1/2 cup halved cherry tomatoes

4 scallions thinly sliced

1 ripe avocado diced

1/4 cup roughly chopped cilantro

Cook the corn and slice the kernels of the cobs and set aside.  Place lettuce in large bowl and evenly scatter beans, tomatoes, scallions, avocado, cilantro and corn.

Vegan Green Goddess Dressing before and after blending.

Vegan Green Goddess Dressing before and after blending.

MEXICAN GREEN GODDESS DRESSING

2/3 cup Vegenaise

1/4 cup cilantro

2 scallions

1/4 cup lime juice

1/2 jalapeno

1/2 cup extra virgin olive oil

1/2 tsp salt

1 tablespoon honey

Combine all ingredients in the Vitamix or blender until smooth. Add to salad and enjoy!

This recipe is from my current favorite cookbook, It's All Good.  Here is another recipe from Gwnyeth Paltrow's book you will no doubt enjoy.

 

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