Gracious Vegan Mexican Salad

By the Gracious Vegan

I made this up when I took a homemade lunch every day to my corporate job. I needed a lot of fuel to get through the afternoon, so when I made salads, they needed to have a lot of substance. You can substitute, add, and delete the salad components as you wish.

There should be enough dressing for 4-5 large salads, lightly dressed. 

Creamy lime-cumin dressing: briefly blend these together with an immersion (hand-held) blender in a slender container (preferably the one that came with the blender).

  • ¼ cup vegan mayonnaise
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon sugar or agave nectar
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper

With the blender going at low speed, trickle in the oil, and a thick dressing will form.

  • ¼ cup extra virgin olive oil

Toss with salad components

  • Lettuce for 4-5 salad servings
  • Chopped onion to taste
  • “Carolina Saffron Yellow Rice Mix” prepared as directed (I buy the small foil packet, and that is enough for 4-5 servings); there are other brands (like Mahatma), but some brands (like Vigo) contain dehydrated chicken
  • Pinto or black beans beans (1 can, rinsed and drained)
  • Chopped cilantro
  • Chopped tomatoes
  • If available, avocado and/or jicama

Timing: 30-60 minutes

Nutrition: About equal processed/unprocessed


Print Friendly and PDF