Mexican Salad with Avocado Dressing

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Mexican Salad with Avocado Dressing

FOR THE SALAD

Ingredients:
1 pound dry black beans
1/2 red onion
8 cups water
Spinach
Arugula
1 zucchini
1 yellow squash
2 tomatoes
1/2 cucumber
6 green onions

1. Dice red onion and cook with black beans in 8 cups of water in pressure cooker. Use setting 08 (or whatever your setting for beans is) and change time to 55 minutes.
2. Saute squash and zucchini.
3. Dice tomatoes, cucumber, and green onion.

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FOR THE DRESSING

Ingredients:
2 medium avocados
1/4 cup olive oil
1 jalepeno
1 tablespoon lime juice
2 cloves garlic
1/4 cup water

1. Combine all ingredients in blender and blend until smooth.

FINAL SALAD

1. Layer spinach and arugula, beans, sauteed zucchini and squash, tomatoes, cucumber, and green onions.
2. Top with avocado dressing.
3. Enjoy!

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Whole Food Plant Based Honey Mustard Salad Dressing

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Looking for a great WFPB compliant honey mustard salad dressing? Look no further! This dressing will go a long way so be sure to use sparingly until you determine how much fits your tastes!

Ingredients:
1. 1 cup Just Mayo
2. 2 tbsp Dijon Mustard
3. 1/2 tbsp Organic Mustard
4. 1 tbsp Lemon Juice
5. 4 tbsp Honey
6. 1/2 tsp Red Pepper Flakes
7. Pepper to Taste

Directions:
1. Combine all ingredients and mix until well blended. Refrigerate.