Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!
Yields 2-3 servings
3 hearts of romaine, chopped and diced
1 cup chickpeas, cooked
1 (8 oz.) cherry tomatoes, halved
3 corn on the cob
2 avocado, diced
2-3 Tbsp. hemp seeds
1 cup shredded carrots
1 cup vegan mayonnaise
1/2 cup vegan sour cream, (optional)
1/4 cup cashew milk
1 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/8 tsp. ground black pepper
1 Tbsp. apple cider vinegar
2 tsp. fresh parsley
1/2 tsp. fresh dill
1/2 tsp. chives
1-1/2 tsp. lemon juice, freshly squeezed
- In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.
- In the mean time, prepare the salad by chopping the lettuce and filling a medium bowl. In segments, add the carrots, avocado, tomatoes, and chickpeas.
- Top salad with hemp seed and pour dressing on top when ready to serve.
Chef’s tip: To adjust the thickness, add or remove some cashew milk depending on your preference.