Southwest BLT Salad With Zesty Lime Dressing

During late summer and early fall, dinner at our home means salad or something grilled, and sometimes both. I love a good, hearty salad to fill me up after a long day of work (or swimming). This is a vegan, Southwest and salad take on a classic BLT sandwich. 

Instead of bacon, I used coconut bacon, which is pretty amazing. If you’re not vegan, you could also use the real thing. But you might want to give coconut bacon a try – I’m definitely a convert! With paprika, maple syrup and liquid smoke, it’s as close to the real thing as it can get. And I just think it adds a little something unexpected and special to the salad. 

BLT Salad with Lime Dressing

This BLT salad goes a long way towards fitting in all those veggies and good fats we need in our day. The dressing really is delicious – dairy-free, vegan and 100% amazing! It’s made with a cashew cream base with chili powder, cumin, and plenty of fresh lime juice. 

I served some spicy homemade salsa on the side, too, because salsa! I think a good salad has to have a balance of flavors and textures, and this salad has just that – crunchy, creamy, sweet, spicy and savory. It would be a great salad to take to an end-of-summer summer BBQ or just to pack it in a jar for your next work lunch. 

Vegan Southwest BLT Salad with Zesty Lime Dressing

Lindsey Johnson

A healthy Southwest twist on the classic BLT sandwich.

Print Recipe Pin Recipe

Prep Time 25 mins

Total Time 25 mins

Course Salad

Cuisine American, vegan

Servings 6

Ingredients

  

1x2x3x

• One 5 ounce package baby lettuce mix
• 1/2 cup coconut bacon
• 2 large tomatoes diced
• 2 avocados diced
• 1 cup black beans
• 1 cup corn
• 1 bunch green onions thinly sliced
• 1 jalapeno thinly sliced or minced, optional
• For garnish: tortilla strips fresh cilantro

See also

Vegan Chocolate Hazelnut Freezer Fudge

For zesty lime dressing:

• 1/2 cup cashews
• 1/4 cup water
• 1/4 cup fresh lime juice
• 1-2 garlic cloves
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and pepper to taste

Instructions

 

• Prepare dressing: Place all of the ingredients in a high speed blender or food processor. Puree until smooth. Add a little more water, if necessary, to reach the desired consistency. Taste and adjust seasonings, if needed. Refrigerate until ready to use.
• To assemble salads: Divide the baby lettuce mix between six large dinner plates, or in a very large, shallow bowl. Top with the remaining ingredients. Serve with the dressing on the side.
  

Notes

-The cashews can be soaked in a bowl of water overnight or for several hours. Rinse and drain well, then proceed with the recipe.

Keyword gluten free, vegan

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