Recipe: Spicy Mexican Salad
Summary: Makes 8 cups salad
Ingredients
- 3 tomatoes, chopped
- 2 ripe avocados, finely diced
- 2 cups fresh or prev. frozen corn kernels
- 2 ribs celery, diced
- 1 large orange, red or yellow sweet pepper, sliced into matchsticks
- 1 cup sprouted lentils or cooked black beans
- 1 cup finely chopped fresh cilantro or parsley, packed
- 3 green onions, slicedSpicy Mexican dressing
- 1/4 cup freshly squeezed lime juice
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. flaxseed oil
- 2 tbsp. Nama Shoyu (soy sauce) or tamari
- 1 tbsp. liquid sweetener (e.g. agave syrup)
- 2 cloves garlic, minced
- 1 tsp. minced red or green chili
- 1/2 tsp. ground cumin
Instructions
- Combine salad ingredients in a large bowl. Combine & blend dressing ingredients in a jar or blender.
- Add the dressing to the salad and toss.
- Serve at once or chill for up to two hours.
Diet type: Vegan
Number of servings (yield): 8
Culinary tradition: USA (General)