A fresh, Southwest style salad featuring grilled corn, all the fresh veggies, and a creamy Cilantro Lime Ranch Dressing. Its perfect on it’s own as a meal or as a cooling side to your favorite spicy Mexican dishes.
This salad is the perfect summer salad with fresh, grilled corn and ripe cherry tomatoes that only summer can produce. However any vegetables can be used, based on what’s in season or what you have on hand, I’ve made some more recommendations below. But the true star is the Cilantro Lime Ranch Dressing- it’s a vegan, dairy free cashew-based dressing, and it’s delicious. Based off this original ranch dressing but uses dried herbs and instead features a whole bunch of fresh cilantro. If you’re part of the 20% of people who think cilantro tastes like soap (I’m very sorry!) perhaps substitute with fresh parsley.
Not only is this salad delicious but its super easy, too. The cilantro lime ranch dressing is quickly blended up using a base of cashews, LOTS of fresh cilantro, and a few other ingredients. Quickly wash some lettuce, chop up some veggies and dinner is done. BOOM.
Additional Notes
Lettuce- I like using chopped romaine and mixed greens in this salad. If you opt to use just romaine, try chopping the romaine and all the veggies small and make this a “chopped salad”.
Corn- If fresh corn on the cob isn’t available (i.e. out of season) frozen corn would work fine!
Protein- I didn’t include any beans, but black beans or chickpeas would be a great addition for added protein.
Additional Veggies- Other options for veggies to include are bell peppers, radishes, shredded carrots, and black olives
Recipe
Southwest Salad with Cilantro Lime Ranch Dressing
Ingredients
Cilantro Lime Ranch Dressing
- ¾ cup raw cashews, soaked
- ¼ cup vegan mayo
- 1 bunch cilantro, stems removed
- 1 clove garlic
- 3 tsp lime juice
- 2 tsp red wine vinegar
- ¼ tsp dried parsley
- ¼ tsp dried chives
- ¼ tsp dried dill
- ½ tsp salt, plus more to taste
- dash pepper
- ½-¾ cup water (start with ½ cup and add more based on preference)
Salad Ingredients
- 6 cups lettuce, such as romaine and mixed greens
- ½ english cucumber, sliced and quartered
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup red cabbage, shredded
- ½ red onion, sliced
- 2 cobs corn, grilled or roasted
- ½ cup tortilla strips
- 2 tbsp vegan feta
Instructions
- Make the cilantro lime dressing. Add all ingredients except cilantro to a high speed blender. Blend on high until well blended and smooth. Add cilantro and blend once more, until cilantro is well-incorporated. Taste for seasoning, adding more salt or acid if needed. Check consistency and add more water for a thinner consistency. Set aside.
- Prepare the salad. Wash and chopp lettuce. Chop all other veggies. Add to a large bowl and toss to combine, leaving the tortilla strips and feta for topping.
- Finish and serve. Add Cilantro Lime Dressing and toss salad. Top with tortilla strips and vegan feta and serve immeditely.
If you make this, be sure to tag me on Instagram! And remember to leave a comment and rating below!
