Southwest salad with a chipotle ranch dressing

2 tbsp fresh dill minced

¼ tsp sea salt

avocado

2 garlic cloves

black beans rinsed drained

½ lemon juiced

shredded carrots

pickles

1 cup raw cashews soaked in boiling water for 30 min

¼ tsp onion powder

2 tbsp adobo sauce

¾ tsp chipotle powder if sensitive to heat do a little less

1 tsp maple syrup

roasted corn

coconut bacon

greens of choice i did a combo of kale spinach romaine

1 cup water

Step 1

Make the dressing by adding everything to a high speed blender and blend until creamy. you may need to add a little more water if it is too thick, you want it to be a little runny since it is a dressing.

Step 2

If using kale, massage a little bit of the dressing into the kale and set aside. this will help the kale not be so tough.

Step 3

I like to roast the corn and make the coconut bacon ahead of time, but you can also do that now.

Step 4

Once everything is ready, assemble your salad and enjoy!

Step 5

If you are going to meal prep this recipe, place all the ingredients (except for the dressing) into containers and then divide the dressing out into small containers. that way it is ready to go!