Description

A fresh and flavorful salad with a taco twist! This vegan Baja salad is made with corn, avocado, tomato, and a spicy homemade cilantro lime dressing. It’s healthy yet satisfying!

Ingredients

Scale

2 Ears of Sweet Corn (Grilled)

1 Head of Romain Lettuce (Chopped)

1 Head Red Leaf Lettuce (Chopped)

1 Cup Cherry Tomatoes (Halved)

1 Cup Fresh Cilantro (Chopped)

1 Jalapeño (Sliced)

1 Avocado (Sliced)

1 Small Red Onion (Sliced)

1/2 Cup Black Beans (Drained)

2 Tbsp Hemp Hearts (Garnish)

1/4 Cup Tortilla Chips (Crumbled, Garnish)

1 Lime (Sliced, Garnish)

1/2 Cup Cilantro Lime Dressing

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Instructions

Remove the husks from the corn and place them on a hot grill or under the broiler of the oven. Turn frequently until they are slightly charred all around.
We highly recommend making this Five-Minute Vegan Cilantro Lime Dressingfor the salad. It can also be made in advance if needed.
Using a knife, remove the kernels off the cobs and prepare the rest of the produce as directed above.
Starting with a bed of chopped lettuce, assemble the rest of the produce to your liking.
Garnish with hemp hearts, tortilla chips, lime wedges, and dressing. Enjoy!
Refrigerate leftovers in an airtight container for up to 3 days.

Keywords: Vegan Baja Salad