Vegan Southwest Salad with Creamy Cilantro Jalapeño Cashew Dressing
Prep time
Total time
Over the last few years, I’ve made various versions of this salad, but this version has the most beautiful colors and texture. It’s crunchy, fresh, and bright, and the Cilantro Jalapeño Cashew Dressing is the perfect creamy, tangy topping.
Author: Jackie Sobon
Recipe type: Salad
Cuisine: American
Serves: 5 servings (12 ounces dressing)
Ingredients
Cilantro Jalapeño Cashew Dressing
¾ cup (103 g) raw cashews
¾ cup (175 ml) water
½ cup (8 g) firmly packed fresh cilantro
3 tablespoons (45 ml) lime juice plus
1 teaspoon zest
1 fresh jalapeño, stemmed and seeded
1 teaspoon onion powder
¾ teaspoon salt
⅛ teaspoon cayenne pepper
Vegan Southwest Salad
1½ pounds (680 g) romaine lettuce, chopped
2 (15-ounce [425 g]) cans low-sodium black beans, drained and rinsed
1 yellow bell pepper, stemmed, seeded, and diced
1 orange bell pepper, stemmed, seeded, and diced
1¼ cups (188 g) grape tomatoes
⅔ cup (110 g) thinly sliced red onion
⅔ cup (95 g) sliced radishes
⅔ cup (60 g) sliced avocado
Instructions
Cilantro Jalapeño Cashew Dressing
Puree cashews, water, cilantro, lime juice and zest, onion powder, salt, and cayenne in a blender until the mixture is as smooth as possible, then let it rest in the pitcher for 5 minutes.
Blend again to further break up the cashews. Season with additional salt to taste.
Transfer to a jar with a lid and store in the refrigerator for up to 7 days.
Vegan Southwest Salad
Set out five roughly 30-ounce (850 g) storage containers. Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion. Top each serving with radishes and sliced avocado.
Drizzle the dressing over the top of each salad (or divide into five small containers or jars). Store in the refrigerator for up to 6 days.