Fiesta Salad
This southwestern-style salad is a party in a bowl! Besides being visually striking, it’s got so much flavor and texture going on and is super satisfying as a mostly raw vegan meal. I used two kinds of dressings on this baby… an easy avocado dressing and a creamy, spicy sour cream version. As far as the greens and salad fixings, what you put in it is up to you as long as you use some kind of beans and corn. I also roasted some mini peppers which were absolutely delightful. Here’s what I used:
Ingredients
romaine lettuce
cucumbers
grape tomatoes
roasted corn (see notes)
sliced onions
black olives
roasted mini peppers
corn chips (see notes)
~ avocado dressing
1 medium avocado
1 cup water
1 tsp vinegar of your choice
1 tsp onion granules
½ tsp garlic granules
juice of one lime
~ spicy sour cream dressing
½ cup vegan sour cream (see notes)
1 TBS sriracha
1 tsp hot sauce
½ tsp smoked paprika
water to thin to a dressing consistency
Method
Chop your veggies however you prefer.
If using, roast the mini peppers I placed them in a casserole dish with a tiny touch of cooking spray, covered with foil, and baked at 400° for about 30 minutes.
Add whatever toppings you desire.
Add love! 💗
For the dressings, simply mix all the ingredients together. For the avocado dressing, I used a small countertop blender, my Magic Bullet, which worked great.
Garnish with some lime wedges and cilantro.
I made 2 large salads for myself and hubby. We like BIG salads. 😀 Enjoy!
Notes
You can use store-bought vegan sour cream (or cream cheese thinned down) but I make my own cultured cream cheese which I often use in dressings, thinning it with water to the desired consistency.
You can also use store-bought chips. But what I like to do is to simply toast up some corn tortillas in my toaster oven. That way there is ZERO salt and ZERO oil.
Roasted corn is so good! If you have an actual grill you can roast them on, that would be amazing. I just roasted mine in the oven on a parchment lined cookie sheet, loosely covered with foil at 400° for 30 minutes. You don’t have to use it though. You can simply defrost some frozen corn niblets or use canned. Whatever you prefer.
