Meatless Monday: Vegan Taco Salad with Creamy Ginger-Lime Dressing

I love to cook, but sometimes – usually on hot summer nights – I would rather not turn on the

vegantacosalad

I love to cook, but sometimes – usually on hot summer nights – I would rather not turn on the stove or oven. Salads are a great alternative (as long as they have lots of yummy toppings!)

This one is simple to prepare (all you need is a food processor or blender) and is packed with yummy, good-for-you ingredients.

Salad

A few handfuls of mixed greens
1/4 cup red onion, chopped finely
1/2 a fresh tomato, chopped
1 avocado, mashed with juice of 1/2 a lime, salt and pepper

Vegan Nut Topping

1/3 cup sun-dried tomatoes
1/2 cup cashews or almonds
1/2 cup walnuts
1/2 tsp chili powder
2 tbsp olive oil

Directions: Combine all ingredients into food processor and blend until nut mixture (loosely) resembles ground taco meat (about 20 seconds).

Creamy Ginger-Lime Dressing

1 cup canola oil
1/2 cup soy milk
3/4 tsp salt
1.5 tsp apple cider vinegar
2 tbsp lime juice
3 Tbsp maple syrup
t tbsp ginger

Directions: Combine all ingredients in the food processor or blender, blending until smooth.

Assembly

On a base of mixed greens, add desired amount of vegan nut topping. Sprinkle with tomatoes and chopped onions, then top with avocado mixture and drizzle with Creamy Ginger-Lime Dressing.

-Katharine Watts, associate web editor

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