Here it is Chelsea. The salad you never thought you would love. My daughter asked me to make this salad and add it to the blog. Then she told me she remembered herself and her brother dreading this salad when they would come home from school and saw that I was making it for dinner. “When I was little, I never thought it would be one of my favourites today, but it is.” she added. Of course, in those days I didn’t make it Plant Based. Thankfully today, I have concocted a recipe that replicates the flavour.
If you don’t think you like black beans, add them anyway. They really do add another dimension and level of taste, plus they are full of fibre and protien. One cup yields about 15 grams of fibre and 15 grams of protein. Fun fact, black beans are in a group called “resistant starch” which loosely means the starches don’t trigger glycemic levels as much as other starches if you are watching those.. aka low on the glycemic chart.
As an option, you could add Vegan mayo or plain non dairy yogurt to the dressing if you like, but I like the simplicity of the dressing as I find it brings out the flavours of all the ingredients. Also, I have added grilled corn to the salad if I have it on hand (cobbed or frozen ) If you use on the cob method you will need to pre grill it so that it will have time to cool before removing from the cob.
Plant Based Blackened Vegan Chickenless Salad with Zesty Lime Dressing
Yields: 2 large servings
- 2 large tofu slices (covered in rice paper), Vegan meatless chicken-style breast, homemade seitan, or Crusted baked Tofu cutlets
- 2-3 Tbsp Cajun style spice of your choice
- 1/2 tsp each – sea salt & pepper
- 1.5 cups cooked brown rice
- 1/2 cup salsa
- 3-4 cups chopped Romaine lettuce
- 1 tomato
- 1 avocado
- 2 stems green onion
- 1.5 cups black beans
- 2 Tbsp chopped Cilantro
- 3 Tbsp maple syrup, agave, or cane sugar, honey, or sweetener of choice
- Juice of 2 medium limes
- Zest of 1/2 lime
- 3 Tbsp rice or white wine vinegar
- pinch or more – Chili peppers
- Optional : 2 Tbsp vegan Mayo, or plain coconut yogurt
Sprinkle the Vegan chickenless cutlets, crusted tofu, or tufu covered in rice papar, or seitan generously on all sides with the spices, sea salt, and pepper. Place in a hot non stick grilling pan or bbq grill over high heat until blackeded bits appear. Approxitmately 2-3 min per side or as per directions on packaging if using commercial vegan cutlets. Once cooked remove from the pan and cover with tin foil for a few minutes before cutting. This helps with cutting in slices without falling apart.I usually always have brown rice pre-cooked in the refrigerator, if not make a small batch measure 1.5 cups into a bowlAdd the salsa to the rice
Stir to combine, if you are using cold rice heat to “warm” in a sauce pan, or in the microwave.Chop the romaine lettuce into bite size pieces Just like this 🙂Vine ripened tomatoesRoughly chopSlice up the green onionRinse the syrup from the canned black beansAvocado is ripe when you are able to press it and it feels firm yet you can feel the avocado give slightly under the skin. If there is no give then it will take another day or two on the counter to ripen.Cut in half and remove the pit. Slice lengthwise in strips with a small knife and scoop out with a spoon for slices like these. Cubes work just as well too.
Grab a small handful of cilantro and finely chopAdd to a small bowl and add the sweetener of choiceAdd the lime zest, lime juice, and vinegar into the bowl
If using vegan mayo or yogurt for a creamier sauce whisk in to combine
Add some heat!Whisk again before adding to the salad.Time to plate! Add the RomaineThen the tomatoes
The green onionsLots of avocado
Don’t you dare leave out the black beans.. Trust me you will like them.. I never thought I would like them in a salad either.. But I do!!
Add the warmed rice and salsa, Slice the vegan meatfree cutlet and spread on the salad.
Top with 2-3 Tbsp of the dressingNow Enjoy every last bite!
Southwest Vegan Chickenless Salad with Zesty Lime Dressing