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Vegan Mexican Chopped Salad with Avocado Dressing

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Vegan Mexican Chopped Salad with Avocado Dressing 1

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

Vegan Mexican Chopped Salad with Avocado Dressing

Vegan Mexican Chopped Salad with Avocado Dressing 1

Vegan Mexican Chopped Salad with Avocado Dressing

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein. Found this recipe helpful? Don't forget to… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the vegan Mexican chopped salad:
    • 2 teaspoons olive oil
    • 1 ear corn husks and silk removed
    • 2 bell peppers red and green
    • 4 medium-sized tomatoes red and yellow
    • 1/2 red onion
    • 2 scallions
    • 1 avocado
    • 170 grams or 1 cup pre-boiled or canned black beans
  • For the avocado dressing:
    • 1 avocado
    • 80 ml or 1/2 cup water (more to adjust the consistency)
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon lime juice
    • 1/4 teaspoon cumin
    • salt and freshly ground black pepper to taste
  • Instructions

    GRILL YOUR CORN: Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.

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    Vegan Mexican Chopped Salad with Avocado Dressing 1

    Found this recipe helpful? Don't forget to SHARE on Pinterest!
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