Cabo Salad with Vegan Chipotle Ranch Dressing
Cabo Salad with Vegan Chipotle Ranch Dressing
Ingredients
Organic Ingredients
- 4 cups mixed greens
- ½ cup chopped mango (fresh or frozen)
- ⅔ cup black beans or kidney beans
- 2 TB pecans (optional)
- 2 TB sprouted pumpkin seeds
- 1 avocado, diced
- 2 thin slices red onion
- 12-14 grape tomatoes
- 1 TB chopped cilantro
Optional Add-Ons
- ½ cup cooked corn (from frozen or fresh)
- 2 TB feta cheese (from cow or sheep milk)
- ¼ cup cooked quinoa
Instructions
Make Salad
- Cook corn until tender.
- Add mixed greens into 2 bowls.
- Peel and dice mango. If using frozen mango, thaw diced mango on plate for 5-10 minutes.
- Rinse beans if using canned beans, and add beans to each salad.
- Chop cilantro and dice avocado and add to each salad.
- Slice red onion and add to each salad.
- Cut grapes tomatoes in half and add to each salad.
- Add pumpkin seeds and pecans to each salad.
- Add mango and cooked corn to each salad.
- Add optional ingredients: feta cheese and/or quinoa to each salad.