Description
The perfect summer salad incorporating loaded with sweet corn and fresh veggies and tossed with a perfect smoky and spicy avocado ranch dressing.
Ingredients
Scale
- Salad
- 2 cups cooked or frozen corn
- 1 cup cherry tomatoes, cut in half
- 1/4 cup fresh cilantro, chopped
- 2 fresh jalapenos, sliced
- 1 large cucumber, diced
- 8 radishes, sliced thin
- 1 red onion, diced
- Smoky Avocado Ranch
- 1 medium avocado
- 1/2 cup vegan mayo
- 1/2 cup almond milk, (more if it needs to be thinned out)
- 1 tbs apple cider vinegar
- 1/2 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp cumin
- pinches of salt and pepper
- juice of 1 lime
Instructions
- Start by chopping all the vegetables and cooking the corn if you’re using fresh corn. Combine all the salad ingredients into a large bowl and toss.
- For the dressing, combine the almond milk and apple cider vinegar in a small bowl and set aside for about 10 minutes. The almond milk will start to curdled which will mimic buttermilk. Place the avocado and mayo into the food processor and blend until smooth. Next add the almond milk mixture and lime juice and blend.
- At this point, test to see if it’s thin enough. It should be the texture of a thicker ranch dressing. If it needs to be thinned out you can add more almond milk or more lime juice if you like it extra tangy. Add the cayenne pepper, cumin, chili powder, salt and pepper and blend until fully incorporated. The dressing should be creamy and smoky.
- Toss the salad in the dressing and Enjoy!
Notes
*Add another 20 minutes to the cook time if you’re cooking the corn.