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This post features a bunch of recipes. Not only is there the salad and dressing, but I also want to share  this simple way to make baked chips. I served it with leftover vegan cashew avocado “cream” from these incredible tofu tacos I discovered on Love and Lemons. 

To make the salad (I measured nothing):

Put some chopped romaine lettuce in a bowl.

Top with the following: I chose to do it cobb-salad style, but you can toss it all together, too. Go loco.

  • radishes
  • cherry tomatoes
  • grilled corn (Soak it first for about a half an hour. Grill on medium-high for about 10 minutes, rotating a few times. Then, let it cool and cut it off the cob)
  • shredded carrots
  • chopped red bell peppers
  • thinly sliced red onions
  • drained black beans
  • optional: shredded cheddar cheese
  • You can also do: avocado, jicama, etc.

Basic cilantro-lime dressing:

Blend the following until smooth:

  • 2 handfuls of cilantro
  • juice of 2 limes
  • a little bit of honey (or agave or sweetener of your choice)
  • salt/pepper
  • a few tablespoons of olive oil
  • water to thin out as needed

For the chips:

  1. Preheat oven to 350 degrees
  2. Prepare oil: Mix together a few tablespoons of olive oil with spices of your choice. I did a few shakes of cumin and paprika, and then a few pinches of salt.
  3. Put a stack of corn tortillas on a cutting board and cut them into sixths (first cut in half and then cut each half into thirds)
  4. Arrange tortilla triangles in a single layer on a cookie sheet (no overlapping) and brush both sides with the oil mixture. Bake for 20-25 minutes, or until slightly brown and crispy.
  5. Serve with salad and dip of choice.
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