11 ingredients · 10 minutes · 4 servings
Could we all agree we could drink ranch dressing like a beverage? No? Just me? With this vegan twist on salad dressing, you'd be surprised it's dairy-free! A fresh, crisp salad is just what the doctor ordered this week, so grab those veggies and beans for this southwestern heaven in a bowl.
1/2 cup Canned Coconut Milk - full fat, refrigerated overnight (No coconut milk? Use coconut yogurt, sour cream, Greek yogurt, mayonnaise or buttermilk instead.)
2 tbsps Avocado Oil
1 tbsp Apple Cider Vinegar
1 1/2 tsps Dried Chives (For more flavor, use fresh instead of dried herbs)
1/4 tsp Onion Powder
1/2 tsp Sea Salt
8 cups Mixed Greens
1 cup Corn (cooked)
1 cup Black Beans (cooked)
2 Tomato (chopped)
2 Avocado (pit removed, chopped)
Add the coconut milk, oil, vinegar, chives, onion powder, and salt in a jar and shake until well combined. Divide the mixed greens, corn, black beans, and tomato into bowls or containers if on-the-go. Top with avocado and drizzle with your desired amount of dressing. Enjoy!
Leftovers? Refrigerate in an airtight container for up to five days. For best results, store the dressing separately for up to one week and add the avocado just before serving.
Lettuce know what you think!
Bangs
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