Cinco de Mayo Salad w/ JalapeñoWalnut Dressing

Happy Cinco de Mayo!! This JalapeñoWalnut Dressing will have you licking those chops. And don’t worry – it’s not real spicy. SO when I do a BIG salad, I really do a BIG salad. It usually means that I’ll be sharing and I can’t have anyone ‘still hungry’ after one of my meals. To help me out, this one is packing…RomaineLettuce, PurpleCabbage, Tomatoes, Avocado, RedOnion, BBQ Corn, AND Sprouted GreenLentils tossed in Cumin, Lime, Sea Salt, & GrapeSeed Oil – there’s no lack of flavour here. But that smell though…there’s just something about freshly chopped veggies + herbs that make the house smell DREAMY. Well, the sun is back out – woot! We’ll be taking our festivities to the deck✨

JalapeñoWalnut Dressing
1cup raw walnuts – soaked in water for about 2 hours & drained
3/4cup water or unsweetened almond milk
1&1/2tbsp fresh lime juice
1 small/med jalapeño, chopped
3 garlic cloves, minced
1 green onion, chopped
1/2cup cilantro – washed, dried, & chopped
3/4tsp sea salt
1/4tsp ground cumin

Add all of the listed ingredients into a high speed blender and blend until smooth. Pour prepared dressing into an airtight container/jar & refrigerate for at least 1hour, or until ready to serve. Should keep well in the fridge for up to 2-3days.

This dressing is super light & creamy – contains no added oil, eggs, or dairy. Like most dressings, some separation may take place as it sits. Simply stir. If you are ‘good’ with dairy, you can switch out the raw walnuts for about 3/4cup plain greek yogurt and add only about 1/2cup dairy milk or unsweetened almond milk – consistency will vary based on amount of milk added.

Sprouted GreenLentils
1&1/2cups cooked sprouted green lentils – drained & cooled
1tbsp fresh lime juice
1/2tbsp grape seed oil
1/4tsp sea salt
1/4tsp ground cumin

Add above listed ingredients into a bowl and toss until lentils are coated. Place in the fridge to keep cool & marinate. Ready to serve when you are – I literally eat this one right out of the bowl…yum!

Cinco de Mayo Salad w/ JalapeñoWalnut Dressing
Author: thecrimsonsink
Ingredients
JalapeñoWalnut Dressing
  • 1 cup raw walnuts - soaked in water for about 2 hours & drained
  • 3/4 cup water or unsweetened almond milk
  • 1&1/2 tbsp fresh lime juice
  • 1 small/med. jalapeño, cored & chopped
  • 3 garlic cloves, minced
  • 1 green onion, chopped
  • 1/2 cup cilantro - washed, dried, & chopped
  • 3/4 tsp sea salt
  • 1/4 tsp ground cumin
Sprouted GreenLentils
  • 1&1/2 cups sprouted green lentils - cooked, drained & cooled
  • 1 tbsp fresh lime juice
  • 1/2 tbsp grape seed oil
  • 1/4 tsp sea salt
  • 1/4 tsp ground cumin
Instructions
JalapeñoWalnut Dressing
  1. Add all of the listed ingredients into a high speed blender and blend until smooth. Pour prepared dressing into an airtight container/jar & refrigerate for at least 1hour, or until ready to serve. Should keep well in the fridge for up to 2-3days.
Sprouted GreenLentils
  1. Add above listed ingredients into a bowl and toss until lentils are coated. Place in the fridge to keep cool & marinate. Ready to serve when you are - I literally eat this one right out of the bowl...yum!
Recipe Notes

~JalapeñoWalnut Dressing...this dressing is super light & creamy - contains no added oil, eggs, or dairy. Like most dressings, some separation may take place as it sits. Simply stir. If you are 'good' with dairy, you can switch out the raw walnuts for about 3/4cup plain greek yogurt and add about 1/2cup dairy milk or unsweetened almond milk - consistency will vary based on amount of milk added.

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