Southwest Chopped Salad with Vegan Tahini Ranch
Rated 5.0 stars by 2 users
Servings
4
Cook Time
30 minutes
Ingredients
Juice of 2 large lemons
2 Tbsp olive oil
1 small clove garlic
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh chives
1 Tbsp chopped flat-leaf parsley
1 tsp chili powder
1 tsp maple syrup (or honey)
½ tsp ground cumin
½ tsp onion powder
½ tsp salt
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp pepper
Pinch of cayenne pepper
6-8 cups chopped romaine
⅓ of a large red onion, chopped
4-5 small red radishes, chopped
¾ cup canned black beans, drained and rinsed
¾ cup crushed tortilla chips
¾ cup corn (cut off the cob or canned)
¾ cup grape tomatoes, quartered
1 avocado, pitted and diced
2 Tbsp chopped cilantro
Shredded cheddar cheese, optional
Grilled chicken, optional
For the vegan tahini ranch
For the salad
Directions
the tahini ranch:
In a blender or food processor, combine the tahini, lemon juice, olive oil, garlic, dill, chives, parsley, chili powder, maple syrup or honey, cumin, onion powder, salt, garlic powder, smoked paprika, pepper, and cayenne. Blend until smooth and creamy. Season to taste with additional salt and pepper if needed. Set aside.
assemble the salad:
Add the romaine to a large mixing bowl. Top with the red onion, radishes, black beans, tortilla chips, corn, tomatoes, avocado, cilantro, cheese, and chicken (if using). Season the salad with a few pinches of salt and pepper. Toss to combine. Add desired amount of dressing and toss once more to combine. Serve with extra dressing.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher (if omitting optional chicken & cheese)
Seasonality: Spring, Summer
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