Southwest Salad with Cilantro Lime Ranch Dressing
A fresh, Southwest style salad featuring grilled corn cut right off the cob, all the fresh veggies, and a creamy Cilantro Ranch Dressing. Its perfect on it’s own or as the side of your favorite Mexican dishes.
Servings 4
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.