Chili Lime, Corn & Quinoa Taco Salad

Our latest salad creation is served with a tangy Chili Lime Vinaigrette.

Our greens of choice include:

• Baby leafy greens: arugula, mizuna, mustards, red cabbage, & kale

• Shoots: radish shoots, sunflower shoots & pea shoots

Suggested salad toppers:

• Quinoa

• Black Beans

• Toasted Pumpkin Seeds

• Hemp Seeds

• Avocado

• Sweet Corn (canned)

Find our dressing recipe below, along with an additional recipe for Vegan Nachos w/ Chili Lime Corn Salsa!

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Chili Lime Vinaigrette
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Yields: 9 oz

Ingredients:

• 1/4 cup red wine vinegar (substitute apple cider vinegar or white vinegar)

• 1 Tbsp low-sodium tamari 

• 1 Tbsp agave 

• 1/3 cup olive oil

• 2 limes, zested + juiced (4 tablespoons juice + 1 tablespoon zest)

• 1 clove garlic, finely minced

• 1/2 tsp red pepper flakes (add another 1/4 teaspoon for an extra kick of spice)

• 1 tsp ground cumin

• 1/2 tsp salt

Directions:

Add all ingredients to a one quart jar, seal with a lid and shake well. This dressing takes 15 minutes to prepare. If using a blender, the garlic clove can remain whole, add in zest and red pepper flakes after blending. When possible, allow the dressing to sit for 30 minutes in the fridge before serving. 

Store in an airtight container in the fridge for up to 2 weeks.

Photography and Food Styling by Sara Thornton