Course: Salad
Cuisine: Mexican
Keyword: Canned Salmon, dairy-free, lime, sriracha, taco
Servings: 2 Servings
- 4 Cups mixed greens
- 1 Cup cilantro leaves
- 1 Cup grape tomatoes Halved
- 1 Cup celery Chopped
- 1 Cup red onion Thinly Sliced
- 1 Cup red pepper Sliced
- 2 Cans ThinkPink and/or Redhead Flaked
- 1/2 Cup dairy free Sriracha-Lime ranch Recipe Below
Dairy Free Sriracha-Lime Ranch
- 1/4 Cup cashew cream
- 2 TBL fresh lime juice
- 1 TBL Sriracha sauce
- 1 TBL olive oil
- 1 Tsp agave
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp white pepper
- 1 Tsp kosher salt
Cashew Cream
- 2 Cups raw cashews
- 1/2 Cup water plus more for soaking
Dairy Free Sriracha-Lime Ranch
Cashew Cream
Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight
Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy. Store in refrigerator for up to a week.