Southwest Summer Salad

Chipotle Ranch

• ½ cup Vegan Ranch Dressing
• 2 tablespoons Chipotle Aioli

Salad

• 4 cups mixed greens
• 4 cups romaine lettuce (chopped)
• 1 medium zucchini (sliced lengthwise)
• 1 cup corn kernels
• 1 cup black beans (drained and rinsed)
• ½ cup Chili Lime Pepitas and Peanuts
• 1 tablespoon avocado oil (for sautéing)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly cracked)

Instructions

1. Make the Chipotle Ranch: In a small bowl stir together the Vegan Ranch Dressing and Chipotle Aioli until smooth and fully combined. Refrigerate until ready to use.½ cup Vegan Ranch Dressing, 2 tbsp Chipotle Aioli
2. Grill the Zucchini: Brush the zucchini with avocado oil and season with kosher salt and black pepper. Grill or sear in a hot skillet for 2–3 minutes per side until lightly charred and tender. Let cool slightly, then cut into bite-sized pieces.1 zucchini, 1 tbsp avocado oil, ½ tsp kosher salt, ¼ tsp black pepper
3. Char the Corn: Add the corn to a hot dry skillet and cook for 4–5 minutes, stirring occasionally, until browned in spots. Let cool slightly.1 cup corn
4. Build the Salad: Add the mixed greens, romaine, black beans, grilled zucchini, and fire-roasted corn to a large mixing bowl.4 cups mixed greens, 4 cups romaine, 1 cup black beans, grilled zucchini, fire-roasted corn
5. Dress the Salad: Drizzle the chipotle ranch over the salad and toss gently until lightly coated.prepared chipotle ranch