Southwestern Salad with Fiesta Cashew Cream

Southwestern Salad with Fiesta Cashew Cream

This salad takes me back to my childhood. My mother’s taco salad was a family favorite, mixed with tangy dressing and topped with crushed Doritos chips!

I’ve substituted a cashew-based Fiesta Cashew Cream for her mayonnaise-based dressing, kidney beans and corn for the taco meat, and crunchy pumpkin seeds for the Doritos chips.

The result is just as satisfying and more nutritious.

Mom may not have known what we know today about plant-based nutrition, but what she did know way back then was that salad could be more than a side dish; it’s a meal in a bowl!

Southwestern Salad

You, On Plants
This Southwestern salad makes a hearty meal with beans, corn, avocados, and pumpkin seeds. Top with Fiesta Cashew Cream dressing.
Course Salad
Cuisine Mexican
Servings 1


  • 2 cups chopped greens: romaine lettuce, arugula, kale, or spinach
  • 1/2 cup kidney beans or black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup chopped bell peppers, any color
  • 1 tomato, diced
  • 1/8-1/4 cup chopped red onion (optional)
  • 1/2 avocado, diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tbsp pumpkin seeds
  • 1/4 cup crumbled taco chips (optional)
  • Fresh ground pepper to taste


  • Combine all salad ingredients in a large bowl with 1 ounce of Fiesta Cashew Cream dressing and mix well.
    TIP: If you are not a fan of the coarse texture of kale, put the dressing on the kale first and let it sit while you prepare the remaining ingredients. After 10-15 minutes the dressing will soften the kale.
Keyword Plant-Based, salad, southwestern, Vegan

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