My sincerest apologies for being scarce lately. I’m finding it tough to juggle a full time job, part time studies in the education field, gym, and life in general. Something’s gotta suffer, and unfortunately it was my blog.
I’ve still been cooking, baking and eating amazingly delicious plant based, cruelty free, super nutritious food though!
Out of absolutely nowhere, I had a craving for Mexican food. So I succumbed by making this quick’n’easy Mexican salad. I wanted to keep it as nutritious as possible, and not just melt some vegan cheese on tortilla chips (even though there’s no denying that would be delicious)
You will need:
2 cups baby spinach or your choice of greens
1 red onion
3 – 5 stalks of celery
1 orange bell pepper
1 red bell pepper
1 cup corn
1 cup kidney beans (I couldn’t find black beans)
1 ripe avocado
About 5 tortilla chips
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp garlic
Salt, Pepper and herbs of your choice (I used basil)
1 tbsp vegan mayo
- Chop the veggies nice and fine, and toss them together with your greens.
- Add the corn and beans
- Cube the avocado and throw it over
- Drizzle the olive oil and lemon juice over
- Add salt, pepper and herbs and garlic to your liking
- Add your vegan mayo
- And lastly, crumble the tortilla chips over the salad to garnish
This recipe should serve 2 people as a main meal, or 4 as a side.
There are some variations and additions I want to try to change it up a little.
- Instead of spinach, try quinoa or brown rice
- Add cubed lightly fried sweet potatoes
- Add some vegan chicken style strips for added protein
- Add a teeny bit of salsa for a kick
- Use cashew cream instead of vegan mayo
- Serve with guac instead of fresh avo
I’ve made this salad twice this week, and it is fast becoming a favourite in our home. In order for it to remain healthy, I would probably opt out of serving it with vegan mayo if I make it more often.
See, even Mexican food can be veganized 🙂
Try it, and let me know what you think.