Vegan Elote Salad [Oil Free + SO Easy!]
User Reviews
5
Vegan Elote Salad [Oil Free + SO Easy!]
Description
This salad uses thawed frozen corn, diced cucumber and avocado, finely chopped red onion, and fresh cilantro for brightness. The dressing is made by blending raw cashews with lemon juice, water, apple cider vinegar, and salt until smooth and creamy, creating a rich but oil-free sauce that coats the salad ingredients evenly.
The salad can be served immediately or chilled for an hour to blend flavors and improve texture. It has a slight heat from chili flakes, which can be adjusted. The fresh vegetables provide crunch and coolness, while the creamy dressing adds a smooth richness reminiscent of traditional Mexican street corn.
Leftovers keep well refrigerated for several days. For softer cashews when blending, soak them overnight or in hot water for 30 minutes if the blender isn’t powerful.
Ingredients
- 2 cups corn thawed, frozen
- 1 cup cucumber diced
- 1 medium avocado diced
- ¼ cup red onion diced
- ⅓ cup cilantro leaves
- ½ teaspoon chili flakes or more
For the Dressing
- ½ cup cashew nuts raw
- 2 tablespoons lemon juice approx. half a medium lemon
- ¼ cup water fresh
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt or to taste, sea salt
Optional Garnishes
- cilantro additional quantity
- vegan parmesan cheese
- chili flakes extra
Instructions
- Add all the dressing ingredients to your blender and process until smooth and creamy. Start on low speed and then increase slowly to prevent cashew bits from splashing around. Scrape down the sides, as needed. Set aside.
- Combine all the salad ingredients in a mixing bowl and pour the dressing on top and mix well.
- Chill for 1 hour or serve immediately.
Notes
- Soak cashews overnight or in boiling water for 30 minutes if your blender needs help with smooth blending.
- The salad tastes best after chilling for 1 hour to let flavors meld.
- Adjust chili flakes for spice tolerance; use less or substitute with chili powder.
- Lime juice can replace lemon juice or increase vinegar if lemon is unavailable.
- Store leftovers refrigerated for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264cal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 90mg | 4% |
| Potassium | 671mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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