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Mexican Chipotle Salad & Lime Vinaigrette 

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PREP TIME 20 minutes  |   TOTAL TIME 25 minutes

​Ingredients

  • 1 Head of green leaf, romaine or other lettuce

  • 1/2 block of firm tofu

  • 1/4 can mixed salad  beans (or red kidney beans / black beans)

  • 1/4 package of frozen corn (or roasted corn)

  • 1 avocado

  • 1/2 tomato

  • 2 tsp chipotle pepper

  • 1 lime

  • 1 clove of garlic

  • 1/2 bunch of cilantro

  • 1/3 cup avocado oil

  • 1/8 tsp pepper

  • 1/2 tsp sea salt

Directions (Makes 4 Bowls)

  • Thoroughly wash salad and set aside

  • Add avocado oil to frying pan and add tofu and corn, cook 10-15 minutes until tofu and corn starts to turn golden brown then sprinkle with chipotle pepper 

  • Add beans to the tofu/corn mixture and cook for another 5 minutes

  • Cut up avocado into cube size pieces and set aside

  • Dice tomato and set aside

  • Lime Vinaigrette Dressing

    • Dice garlic into fine pieces​

    • Finely chop cilantro bunch

    • Squeeze lime in bowl and add in avocado oil, garlic, cilantro, salt and pepper and mix thoroughly, optionally this can be mixed in small Cuisinart 

    • Put mixture into dressing jar for serving

  • Take a equal portions of salad and add to 3-4 bowls

  • Add tofu, corn and bean mixture, tomato and avocado to each salad in even amounts

  • Dress the salads with the lime vinaigrette dressing

  • Optionally add Mexican cheese (or vegan equivalent)

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