Mexican Salad with Lime-Cumin Dressing

By the Gracious Vegan

I made this up when I took a homemade lunch every day to my corporate job. I needed a lot of fuel to get through the afternoon, so when I made salads, they needed to have a lot of substance. You can substitute, add, and delete the salad components as you wish. The cumin flavor is strong, so decrease the ground cumin if you don’t want it as strong.

Creamy lime-cumin dressing.

Blend all the ingredients in a blender until smooth.

• 1/2 cup tofu of any kind

• 1/4 cup fresh lime juice

• 1/4 cup tahini

• 1/4 cup water

• 2 small dates or 2 teaspoons sugar or agave nectar

• 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Salad ingredients.

Use any or all of the following elements for your salad and toss with the dressing.

• Lettuce for 4-5 salad servings

• Chopped onion to taste

• “Carolina Saffron Yellow Rice Mix” prepared as directed (I buy the small foil packet, and that is enough for 4-5 servings); there are other brands (like Mahatma), but some brands (like Vigo) contain dehydrated chicken

• Pinto or black beans beans (1 can, rinsed and drained)

• Chopped cilantro

• Chopped tomatoes

• If available, avocado and/or jicama

Timing: The dressing can be made in under 10 minutes

Gluten-free