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Summer Southwest Salad with Vegan Chipotle Dressing
Ingredients
  • subheading: Salad:
  • 2 large heads, romaine lettuce
  • 3 cups fresh corn (not cooked)
  •  
  • 1 cup red onion, diced
  • 1 ½ cups cherry tomatoes, halved
  •  
  • 2 avocados, diced
  • ¾ cup sweet peppers, diced
  •  
  • 1 cup pumpkin seeds
  • 2 cups diced mango
  •  
  • ¼ cup cilantro, finely chopped
  • ½ teaspoon Himalayan salt
  •  
  • ½ teaspoon fresh ground pepper
  • subheading: Place all ingredients in large bowl and toss to mix.:
  • subheading: Dressing:
  • ¾ cup cashews, softened by soaking in water
  • ¾ cup water
  •  
  • 2 ½ tablespoons lime juice (more to taste)
  • 2 to 3 dates, pitted and softened
  •  
  • 2 teaspoons chipotle powder
  • 1 tablespoon finely diced garlic
  •  
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
Steps
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