Vegan Mexican Salad with Cashew and Tumeric Dressing

After I already showed you a little preview of the recipe in my last ,,What I eat in a day” Post, I now have the full recipe for you of my Vegan Mexican salad with Cashew and Tumeric Dressing. This is my all time favorite lunch ever and we eat it at least once a week. It is so simple to make and the taste is simply amazing. The salad is so hearty, exotic, filling, smooth and buttery. I simply love every single ingredient in there and the fact that it’s super healthy, too is just perfect! The Cashew-Tumeric Dressing is as creamy as it gets and just the perfect fit for this kind of salad- a real game changer!

Vegan Mexican Salad with Cashew Tumeric Sauce
  1. 250g cherry tomatoes
  2. 250g chickpeas
  3. 200g sweet corn
  4. 3 spring onions
  5. 1 pomegranate
  6. 1 avocado
  7. 2 tbsp cashew butter
  8. 1 tsp Tumeric
  9. salt, pepper
  1. Wash and rinse the chickpeas, mix them with some pepper and salt and bake them for 10-15 minutes until they are golden and crunchy
  2. Now cut the veggies and put them in a bowl
  3. For the dressing: mix 2 tbsp of cashew butter with 4 tbsp of water and blend until it's smooth. Add some water if it's too thick. Now add the tumeric powder, salt and pepper to taste
  4. Put the chickpeas in the bowl and mix with the dressing and the other veggies.
Simple et Chic - Fashion & Lifestyle Blog

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Leave a Reply


  • Reply
    23. March 2017 at 13:10

    Oh ich bin gerade ein absoluter Fan von gebackenen Kichererbsen, sooooo lecker. Heute Mittag gibt es auch eine Kombi aus gebackenen Kichererbsen, Grünkohl, Schafskäse und Avocado, zwar nicht vegan aber den Käse kann man ja mit Tofu ersetzen 😉
    Tolles Rezept <3
    Liebst Kathi

  • Reply
    Ewa Macherowska
    23. March 2017 at 18:36

    Looks great! 🙂

  • Reply
    24. March 2017 at 13:16

    So easy and simple to make salad. Thanks for recipe. Perfect colors.