Tex-Mex Salad with Cilantro Dressing

Tex-Mex Salad  with Cilantro Dressing
5 cups chopped cabbage cone #4 or romaine lettuce
½ red onion cone#2
1 jicima cone #2
1/2 cup tomatoes, chopped
1/2 cup frozen corn thawed, drained
1/2 cup canned black beans, drained and rinsed
fresh cilantro chopped
1 avocado, diced
1/4 cup tortilla strips, for garnish  
For the cilantro lime dressing
1 cup loosely packed cilantro, stems removed
1/2 cup veganise or  few cashew nuts- if using cashews use 1/3 cup cashew to ½ cup water
2 cloves garlic
Juice of 1 lime  and zest
Pinch of salt
1/4 cup olive oil or key lime oil

1/4 cup apple cider vinegar

To make the dressing, combine cilantro, nuts, garlic, lime juice and salt in the bowl of a food processor or vitamix. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place  cabbage in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. 

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