Mexicali Salad with Chipotle Ranch Dressing

 I promise I wouldn't post a salad unless it was dynamite, and this is nothing short of that.  We have this for dinner at least once a week!  The nutrition in this is off the charts - protein, potassium, iron, calcium, antioxidants, zinc, magnesium, omega-3 fatty acids, fiber, folate, vitamins A, B1, B2, B6, C, E, K - to name a few...it's exciting.  What's also exciting is that you now have the recipes for our Marinated Kale and Chipotle Ranch!   They're aaaawwweesooommee!!! Essentially, this salad is 3 staple recipes thrown together: Marinated Kale, Burrito Filling, and Chipotle Ranch, so it might seem like a lot of steps, but after you've made it once, you'll see just how simple it is!

Serves 2

For the marinated kale
(Do this step first )
a head of kale, washed and torn into bite sized pieces (Kale is $1 at our farmer's market, OR Trader Joe's now sells it pre-washed and chopped in a bag! I prefer to buy from the markets whenever possible, but whatever works - as long as you're eating this INCREDIBLE food!)
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 Tbsp agave
a few dashes of salt and pepper

Put all ingredients in a large bowl.  Mix with your hands, crushing and massaging (if you will) the kale to break it down. Set aside and let it marinate while you prepare the rest of the meal.  I recommend marinating your kale every time you eat it raw.  It breaks it down and makes it a lot easier to chew!  If you have more marinated kale than you need, it will keep in the refrigerator for up to 2 days.

For the "Mexi" part
(a great recipe for burritos too!)
1 organic bell pepper, sliced in thin strips and then cut the strips in half
1⁄2 large red onion, sliced into thin strips
1 portobello mushroom, sliced in thin strips and then chopped
3 cloves garlic, finely minced
1 can black or pinto beans, drained and rinsed
1⁄4-1⁄2 cup salsa

Heat a large pan to medium.  Add a little coconut or olive oil.  Add onions and a little salt and cook for 3 minutes.  Add mushroom and cook 3 minutes more.  Add bell pepper and garlic and cook until veggies are bright in color (about 6 minutes).  Add beans and salsa, mix well, and cook for 3 minutes more.

For the "cali" part
(prepare while other veggies are cooking)
1 cup romaine lettuce, washed and roughly chopped
3 small or 2 regular sized tomatoes, roughly chopped
1 avocado, roughly chopped
1⁄4 cup cilantro, finely chopped and divided in half
1⁄4 cup raw pumpkin seeds and divided
1⁄4 cup raw sunflower seeds and divided
1⁄2 cup cooked and chilled quinoa, divided in half (optional)

Chipotle Ranch Dressing
(double this and have leftovers that keep for 5 days!)
1 cup Veganaise
1 tsp agave
1 Tbsp fresh lemon juice
1 tsp Chipotle seasoning (less if you don't like spicy)
pinch dried celery seed
1 tsp garlic powder
salt, to taste
pepper, to taste
*1 tsp water or milk if too thick


Mix all ingredients well in a bowl.


Put it all together:
Place kale and romaine on the plate.  Next goes the cooked "Mexi" veggies.  Top with the "Cali" veggies and seeds, and finish off with plenty of Chipotle Ranch!


Shortcuts:
- use 1 tsp garlic powder instead of fresh garlic
- make quinoa a couple days in advance
- use bagged romaine
- make Chipotle Ranch a couple days in advance