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Cabo Salad with Vegan Chipotle Ranch Dressing

Print Recipe
Servings 2

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.

Make Vegan Chipotle Ranch Dressing