This crunchy, contemporary, shiny salad from VegNews contributor Jackie Sobon’s cookbook Vegan Yack Assault’s Plant-Based mostly Meal Prep is the final word nourishing meal to prep for simple weekday meals. And the cilantro-jalapeño-cashew dressing makes for the right creamy-tangy topping.
What you want:
For the dressing:
¾ cup uncooked cashews
¾ cup water
½ cup firmly packed contemporary cilantro
3 tablespoons lime juice plus
1 teaspoon lime zest
1 contemporary jalapeño, stemmed and seeded
1 teaspoon onion powder
¾ teaspoon salt
⅛ teaspoon cayenne pepper
For the salad:
1½ kilos romaine lettuce, chopped
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 yellow bell pepper, stemmed, seeded, and diced
1 orange bell pepper, stemmed, seeded, and diced
1¼ cups grape tomatoes
⅔ cup thinly sliced crimson onion
⅔ cup sliced radishes
⅔ cup sliced avocado
What you do:
- For the dressing, right into a blender, add all substances and mix till easy. Let relaxation 5 minutes. Mix once more to additional break up cashews, and switch to a jar with a lid. Retailer in fridge for as much as 7 days.
- For the salad, set out 5 roughly 30-ounce storage containers. Divide lettuce evenly amongst containers, then prime with black beans, bell peppers, tomatoes, and onion. High every serving with radishes and sliced avocado.
- Divide dressing into 5 small containers for drizzling. Retailer in fridge as much as 6 days.
For extra plant-based recipes like this, learn:
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