Happy holiday, lovelies! I have a yummy salad recipe for you today that I’ve been procrastinating because I have absolutely nothing to create a good intro with. It’s not inspired by an old favorite, I don’t have any interesting anecdote about how I created it.
It’s just a really good salad. With an awesome creamy avocado dressing.
I hope you like it too 🙂
avocado-cilantro dressing:
serves 8
1 avocado
1/2 C packed cilantro
3 T apple cider vinegar
2 t maple syrup
1 t vegan worcestershire
1/2 C water
salt & pepper to taste
Blend everything! Add as much water as it takes to get the consistency you want your dressing to be. I left mine like slightly thin guacamole, but you could make it pourable if you prefer!
tex-mex salad:
serves 1
1/4 C pinto beans, drained and rinsed 1 shallot, chopped
1/2 C mushrooms, chopped
1 t olive oil
1/4 C mango, chopped
2 C greens of choice
2 T dressing from the recipe above
Saute the pinto beans, shallot, and mushroom in the olive oil. Then toss the rest of your salad together!
Nutrition facts per serving of dressing: Calories: 47; Calories from Fat: 33; Total Fat: 3.7g; Saturated Fat: 0.5g; Sodium: 19mg; Total Carbohydrates: 3.5g; Dietary Fiber: 1.7g; Sugars: 1.3g; Protein: 0.5g
Nutrition facts for salad (NOT including dressing):Calories: 242; Calories from Fat: 49; Total Fat: 5.5g; Saturated Fat: 0.8g; Sodium: 9mg; Total Carbohydrates: 38.3g; Dietary Fiber: 8.6g; Sugars: 7.7g; Protein: 11.7g
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