Southwest Tempeh Chorizo Salad

Chipotle Ranch Dressing

• ½ cup Vegan Ranch Dressing
• 2 tablespoons Chipotle Aioli

Salad

• 8 cups green leaf lettuce (chopped)
• 1 cup black beans (drained and rinsed)
• 1 cup Vegetarian Chorizo
• 1 cup Pico de Gallo
• 1 avocado (medium dice)
• ½ cup fresh asadero cheese (shredded or crumbled)
• 1 cup Crispy Tortilla Strips

Instructions

1. Make the Chipotle Ranch: In a small bowl stir together the Vegan Ranch Dressing and Chipotle Aioli until smooth and fully combined.½ cup Vegan Ranch Dressing, 2 tbsp Chipotle Aioli
2. Prepare the Salad Base: Wash, dry, and chop the green leaf lettuce. Add it to a large mixing bowl.8 cups green leaf lettuce
3. Prepare the Toppings: Drain and rinse the black beans. Warm the Vegetarian Chorizo slightly if desired, then let it cool for a few minutes so it does not wilt the lettuce.1 cup black beans, 1 cup Vegetarian Chorizo
4. Build the Salad: Add the black beans, Vegetarian Chorizo, Pico de Gallo, avocado, and asadero cheese to the lettuce.prepared black beans, prepared chorizo, 1 cup Pico de Gallo, 1 avocado, ½ cup asadero cheese
5. Dress the Salad: Drizzle the chipotle ranch over the salad and toss gently until everything is lightly coated.prepared chipotle ranch