I love this salad as a big lunch salad or before a big plant-based Mexican feast. It’s full of hydrating crunchy veggies and the creamy dressing has a little spice to give it a kick. Enjoy!

 

Salad:

1 head of romaine, thinly sliced

1/2 red onion, chopped

1 large cucumber, peeled and chopped

1 orange bell pepper, chopped

1 bunch of fresh cilantro, chopped

1/2 avocado, chopped

1/2 cup garbanzo beans, rinsed

optional: salt-free tortilla chips to crumble on top

Dressing:

2 tablespoons of vegan mayo (I like sir Kensington’s fabanaise or soy-free veganaise)

juice of 1 lime

1/2 teaspoon of chili powder

1/4 teaspoon ground cumin

1 tablespoon raw honey

1 clove grated garlic

dash of cayenne pepper

4-6 tablespoons of filtered water

sea salt and black pepper to taste

 

In a large salad bowl combine vegetables. In a small bowl, whisk dressing ingredients until creamy. Pour over salad and toss. Serve immediately.

 

 

 

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