Way Better SouthWest Salad Recipe Video
Ingredients
| Unsalted cashews | 1⁄2 Cup (8 tbs) (Raw) | |
| Garlic | 2 Clove (10 gm) | |
| Nutritional yeast | 3 Tablespoon | |
| Paprika | 1⁄4 Teaspoon | |
| Chipotle | 1⁄2 Teaspoon | |
| Black pepper | 1 Dash | |
| Lime | 1 , juiced | |
| Water | 1⁄2 Cup (8 tbs) | |
| Romaine lettuce | 200 Gram, cut into bite size pieces | |
| Red onion | 1⁄2 , finely chopped | |
| Tomatoes | 4 , diced | |
| Carrot | 1 Small, shredded | |
| Cucumber | 1 , diced | |
| Red pepper/Orange pepper | 1 Small, diced | |
| Avacado | 2 , slice | |
| Cilantro | 3 Tablespoon, chopped finely | |
| Tortilla chips | 250 Gram |
Nutrition Facts
Serving size
Calories 654 Calories from Fat 336
% Daily Value*
Total Fat 39 g60.1%
Saturated Fat 5.9 g29.3%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 363.8 mg15.2%
Total Carbohydrates 70 g23.5%
Dietary Fiber 15.8 g63.3%
Sugars 11.4 g
Protein 14 g27.1%
Vitamin A 196.3% Vitamin C 146.5%
Calcium 16.4% Iron 24.3%
*Based on a 2000 Calorie diet
Directions
1. For making the dressing, soak the cashews for 6 hours in water and then drain them.
2. In a blender, pop the cashews, garlic, nutritional yeast, paprika, chipotle pepper, black pepper, 1/2 the lime and water and give it a pulse again.
3. Place the lettuce, red onion, tomatoes, carrots, cucumber, cilantro and squeeze the other 1/2 of the lemon and give all of this a good toss.
4. Pour the dressing on top, toss again and add the chips on top of it.
SERVING
5. This can be served as a light dinner or as an appetizer at a party.
Chef
