Vegan Nacho Salad
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Prep time: 
Total time: 
Serves: 4 salads
 
Ingredients
The Dressing
  • ¼ cup raw cashew
  • ¼ cup nutritional yeast
  • Juice of one lime
  • 1 tablespoon Dijon mustard
  • 2 cloves of garlic
  • ½ cup water
  • Pinch of salt
  • Crushed red pepper flakes (optional)
The Salad
  • 8 cups chopped romaine lettuce
  • 2 cups black beans, drained and rinsed
  • 2 cups cooked brown rice
  • Green onions, about 4 sprigs, chopped
  • 1 cup cherry tomatoes, sliced into halves
  • ½ avocado, peeled and sliced
  • Baked tortilla chips or homemade tortilla strips for serving (see note)
  • Pickled jalapeƱos (optional)
Instructions
The Dressing
  1. Combine all ingredients in a high-speed blender. Blend until smooth and creamy.
The Salad
  1. To assemble the salads, fill each of 4 bowls with:
  2. cups romaine lettuce
  3. /2 cup black beans
  4. /2 cup brown rice
  5. chopped green onion
  6. /4 cup cherry tomato slices
  7. /8 sliced avocado
  8. Top with ¼ cup dressing and serve with tortilla chips.
Notes
To make homemade tortilla strips: slice corn tortillas into strips or triangles, toss with a drizzle of canola oil and a pinch of salt, bake on a sheet pan at 400F for ~7 minutes or until they start to brown. They'll crisp up as they cool.
Nutrition Information
Serving size: 1 salad Calories: 269 Fat: 16 Saturated fat: 3 Carbohydrates: 59 Fiber: 16 Protein: 23
Recipe by Plant Eaters' Manifesto at http://www.planteatersmanifesto.com/vegan-nacho-salad/