Southwestern Salad with Spicy Chipotle Avocado Ranch Dressing (Vegan)

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All Photos © Christine Elise McCarthy 2015

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Nothing complicated about this one.  Just mix up the ingredients that appeal to you & shake up the dressing.  This is as pretty as it is flavorful.  This goes really well with my 4-Ingredient Easy Enchilada Mac & Cheese!  In fact, I served both of these plus my Beef & Veggie Shepherd’s Pie Empanadas to my guests on Easter Sunday.  At any rate – just choose which of the fresh ingredients you like & combine them in whatever ratio pleases you & toss in some dressing.  Easy-peasy!

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Spicy Chipotle Avocado Ranch Dressing

Makes a lot


3/4 cup mayonnaise (or vegan alternative – I used Vegenaise)

1/2 cup sour cream (or vegan alternative)

1/4 cup milk (I used unsweetened almond milk)

1/2 large avocado

1 small tomato – diced

2 scallions – chopped

2 chipotle peppers in adobo sauce – minced

2 tsp lime juice

1/4 tsp white or black pepper

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dry dill

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Blend this shit up in a blender or food processor.  Taste & add salt or other seasonings if you care to.  Chill – and that means both you & the dressing.

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Southwestern Salad

The quantity of each of the suggested ingredients is up to you – depending on how many you are feeding and which ingredients you like more.


Just chop & toss some of these items:

Romaine lettuce

Cherry tomatoes

Black beans

Garbanzo beans


Corn (fresh off the cob or not)


Bell peppers of all colors

Garnish: Tortilla strips, grated cheese, chopped cilantro

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