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.
MEXICAN GREEN GODDESS DRESSING
2/3 cup Vegenaise
1/4 cup cilantro
1/4 cup lime juice
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!
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