The other night I made this recipe to RAVE reviews from both the husband and the teen daughter. It really is a super-tasty-cool treat for a hot summer night, and the dressing is SOOOO good, you'll want to put it on sandwiches, baked potatoes, chips, toast...anything you can! It is packed full of fresh herbs like cilantro, basil, parsley and garlic...with the juice and zest of five limes! You can't beat it. You can't keep it around either, so I'm making another batch tonight to use the rest of the herbs. Btw, your fingers and the kitchen smell like heaven when you make it, which is an added bonus! Enjoy! (note: I don't have a grill so I roasted the corn in the oven. Also, I substituted garbanzo beans for the hemp hearts and added kidney beans and a handful of cashews for a little creamy texture. Add anything you want to this salad, it only gets better!)
Dressing
Ingredients
- 1 jar of Vegenaise or Greek yogurt (about 1 ½ cups total)
- 3 scallions, green and white parts
- 2 cloves raw garlic
- ½ cup fresh basil
- ½ cup fresh cilantro
- ¼ cup fresh parsley
- 1 green jalapeno, deseeded if you want it less spicy
- 1 tablespoon honey (or agave or maple syrup to keep it vegan)
- ¼ cup extra virgin olive oil
- Zest and juice of 5 limes (add more or less to taste)
- Kosher salt and black pepper to taste
Directions
1. In a food processor or powerful blender, combine all your ingredients and blitz well until you have a smooth, creamy consistency.
2. Season to taste with salt and pepper, adding more lime juice to brighten it up if needed.
3. Store the dressing in mason jars in the fridge for up to a week.
Salad
Ingredients
- 2 heads romaine lettuce, shredded
- 1 cup cooked chopped sweet potatoes
- 1 avocado, pitted and thinly sliced
- 2 ears of corn, charred on the grill until tender, kernels cut off the cob
- other veggies of your choice. I like chopped tomatoes, kidney beans, garbanzo beans, cashew nuts and roasted sunflower seeds. Maybe a little fake bacon bits too!
Directions
1. Evenly distribute the salad ingredients among four bowls or plates. Drizzle a tablespoon of dressing.
2. Serve with extra dressing on the side.
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