• Danny Joyce

Southwest Salad | Recipe

Linwoods Southwest Salad is super quick and easy to whip up and enjoy on its own or as a side. Full of delicious greens, beans, vibrant veggies & topped with healthy hemp seeds, it's a refreshing alternative during the warmer months!

Southwest Chopped Salad with Hemp Ranch

Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: 2-4


Ingredients

For the Dressing

• ½ cup (70g) Linwoods Health Foods Hemp Seeds • ⅓ cup oat or almond milk • 2 tsp lemon juice • 1 tsp dried dill • ½ tsp onion powder • ½ tsp garlic powder • ½ tsp salt


For the Salad

• 1 large or 2 medium sweet potatoes, diced, skin on • 1 tbsp olive oil • 1 can of black eyed peas or black beans, drained and rinsed well • 1 cup of cherry or baby plum tomatoes, sliced • 1 small head of romaine lettuce chopped • 2 baby corn on the cobs, cooked, or ½ a cup of cooked corn • 1 avocado peeled and diced • 1 whole jarred roasted red pepper, sliced • Fresh coriander to serve and some more Linwoods Hemp Seeds


Directions

1. Preheat your oven to 180C (350F).

2. Place sweet potato on a baking tray, drizzle with oil, season with salt, and roast for 30 minutes. You can also save time by cooking the bite size pieces in an air fryer for 15 minutes. 3. Blend together all dressing ingredients in a high speed blender until smooth. Can be made in advance and stored in the fridge in a sealed container for 4-5 days. 4. Assemble salads with lettuce, corn removed from the cob, diced avocado, tomato, roasted red pepper and roast sweet potato chunks. Add dollops of the thick and creamy ranch dressing, a little sprinkling of hemp seeds and coriander to serve.

Vegan and plant based, it’s most definitely a crowd pleaser. Let me know if you make it!


Slán go fóill,

Danny