Ingredients: |
Ingredients: Salad:
1 small sweet potato, cubed
1 Tbsp avocado oil
2 whole corn cobs
5 C chopped, baby greens
½ medium red bell pepper, diced
1 C cherry tomatoes, quartered)
½ C chopped cilantro
½ C diced red onion
1 ripe avocado, cubed
Jalapeño
½ C crushed corn corn chips
Chipotle Ranch Dressing:
1 C raw cashews (soaked in hot water 30 minutes)
⅔ C unsweetened plant milk
2 tsp lemon juice
1 clove garlic, peeled
½ tsp sea salt
1 chipotle peppers
¼ tsp onion powder
1 tsp apple cider vinegar
½-1 tsp maple syrup (optional)
¼ tsp ground chipotle chile
2 Tbsp fresh minced dill
|
Directions: |
Directions:Preheat oven to 400º and add cubed sweet potato to a baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Heat a grill pan. Place corn directly on the grill. Grill, turning occasionally, until blackened on all sides, about 5-8 minutes. Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Assemble salad, add lettuce and top with bell pepper, cherry tomatoes, cilantro, onion, avocado, jalapeño , sweet potatoes, grilled corn and corn chips. Dress your salad with the dressing just before serving. Dressing: Soak cashews in very hot water for 30 minutes. Measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). Drain and rinse cashews then transfer to a blender and add almond "buttermilk," and the rest of the ingredients. Blend on high for 1-2 minutes or until very creamy and smooth, stopping to scrape down sides as needed. |
This recipe for Corn Salad is from