Southwestern Salad with Chipotle Ranch Dressing (Paleo, Keto, Vegan)

This paleo/vegan southwestern salad is bursting with all your fave fiesta fixings including pepitas, grain-free tortilla chips & homemade chipotle ranch.

By
Bella Grace
Southwestern Salad with Chipotle Ranch Dressing (Paleo, Keto, Vegan)

Today’s southwestern salad is so super simple and is a legume-free version of the classic fiesta bowl. It's ultimately just a bunch of crunchy greens tossed with avocado, pumpkin seeds/pepitas, green onions and crushed grain-free tortilla chips. Bonus: you also get the recipe for my favorite spicy chipotle ranch dressing that is full of healthy fats, flavor, herbs, and other lovely things.

I have purposely omitted animal protein in this recipe as it works so well with various meats and proteins I simply couldn't pick one. Feel free to choose your favorite protein source, cook it to perfection and slice it before placing it on top of this crunchy mix. This salad does work very well just on it's own with nothing added though, and I eat this as-is for lunch on a regular basis (along with my asian crunch salad, coming to the blog soon).

This creamy chipotle ranch dressing is supported by an encore cast of crunchy lettuce, cabbage and radicchio, creamy avocado, flavorsome pepitas and the best part – crunchy, salty Siete tortilla chips (hands down my favorite store- bought paleo product ever). Give them a toss to create the perfect compliment of textures and flavors in every southwestern bite. Who said salad's were boring?!

Southwestern Salad

(Serves 4)

Ingredients:

1 cup organic green cabbage, chopped

1/4 cup organic red cabbage, chopped

1 cup organic romaine lettuce, chopped

1/2 cup organic shredded carrot

1/4 cup organic radicchio, chopped

2 organic green onions, chopped

1/4 cup organic pumpkin seeds/pepitas

1/2 avocado, cubed

1/2 cup Siete Foods Tortilla Chips (crushed)

optional: 1/2 cup raw or dairy-free cheese, grated.

Chipotle Ranch Dressing

Ingredients:

1/3 cup homemade mayo (or Primal Kitchen's Avocado Mayo)

1/3 cup unsweetened nut milk

3 tablespoons finely minced chipotle pepper in adobo

2 cloves garlic minced

1 tsp chopped dill

1/2 tsp chopped parsley

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Method:

1) Wash and finely chop cabbage, lettuce and radicchio and place in a large salad bowl.

2) Finely chop green onion and avocado and add them to the bowl.

3) Add shredded carrot, pumpkin seeds and crushed tortilla chips to the bowl. You can also add your favorite cheese here if you wish.

4) Mix all salad ingredients together.

5) Mix all the dressing ingredients in a mason jar, shake, shake, shake, and drizzle on top of your salad. Toss to combine and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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