southwest salad recipe
A raw, vegan recipe for a really good salad dressing and salad.
Dressing:
1 cup loose packed cilantro
2 medium jalapenos, seeded and veined
1/3 cup fresh lemon juice
2 large garlic cloves
2 large tomatillos, husked
1/2 medium red onion
1 tablespoon agave nectar
1 tablespoon dijon mustard
1 cup olive oil
1 teaspoon sea salt
1/4 avocado (but save the rest for salad)
Salad:
1 large head of romaine or green leaf lettuce, torn
1 large green bell pepper, diced
1 large red bell pepper, diced
3 green onions, diced
1 or 2 large avocados, diced (I used two, plus the left over from the dressing...but I really like avocados)
raw pumpkin seeds
2 medium tomatoes, diced
1 can black beans, drained and rinsed (this is optional, but I think they add more flavor)
2 fresh corn cobs, kernels removed, or 1 and 1/2 cups frozen sweet corn, thawed
1 to 2 carrots, grated
crushed up tortilla chips (optional, but if you want to get really elaborate you can make your own)
Put dressing ingredients in blender and process until smooth. Toss veggies and pumpkins seeds together for salad, add crushed chips and beans if you want. Coat with dressing and serve as soon as possible. I had a lot of dressing left over, but I refrigerated it for later use. Hopefully you all will like this--I made it for my parents and, though they are often hesitant to try my vegan recipes, really liked it!