Vegan Southwest Salad
Daily Recipe: February 03, 2023
Summer calls for refreshing and satisfying dishes. This Vegan Southwest Salad is easy to make, uses seasonal vegetables, and is perfect for a day at the beach or a picnic in the park. Packed with protein and fiber, it is healthy and filling while being tasty and colorful.
Ingredients (for 2)
- Cooked quinoa - 1 cup
- Iceberg lettuce - 1/2 head - shredded
- Cherry tomatoes - 1/2 cup - halved
- Avocado - 1/2 - sliced
- Canned black beans - 1/4 cup - rinsed and drained
- Canned corn - 1/4 cup - drained
- Radishes - 1/4 cup - sliced
- Red onion - 1/4 cup - sliced
- Fresh cilantro leaves - 1/4 cup - chopped
- Lime - 1 - juiced
- Olive oil - 1 tablespoon
- Salt - - to taste
- Black pepper - - to taste
- Tortilla chips - 1/4 cup - crushed
Preparation
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Step 1 - 🥗🥬🍅🥑🌮Add quinoa, lettuce, tomatoes, avocado, black beans, corn, radishes, and red onion to a large bowl.
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Step 2 - 🥣🥄🍋🧂In a small bowl, whisk lime juice, olive oil, salt, and pepper to make the dressing.
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Step 3 - 👨🍳🥗🥄🌶️Pour the dressing over the salad and toss to combine.
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Step 4 - 🍃🌮Top with cilantro leaves and crushed tortilla chips.
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Step 5 - 🍽️😋Serve and enjoy!
Additional
This salad can be modified to your liking. Add or substitute any vegetables that you love, such as cucumber, red pepper, or carrots. For a spicy kick, add jalapenos or red pepper flakes. Kids can help by chopping the vegetables and crushing the tortilla chips.