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Course: Salad
Cuisine: Mexican
Keyword: Canned Salmon, dairy-free, lime, sriracha, taco
Servings: 2 Servings

Ingredients

  • 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

Instructions

Salad

  • Toss greens and cilantro w/ dressing in serving bowl. Arrange topping over greens and serve.

Dairy Free Sriracha-Lime Ranch

  • Whisk all ingredients together and adjust seasonings to taste.

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.
Tried this recipe?Let us know how it was!