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Creamy Mexi Summer Salad
Phoebe Green
This creamy mexi summer salad recipe is a must-try. It packs lots of nutrients that you will love if you fancy veggies.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Mexican
Servings
4
people
Calories
778
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
cup
kale
1
cup
spinach
1
handful
carrots
shredded
½
cup
edamame
½
cup
corn
½
cup
black beans
1
cup
purple cabbage
shredded
½
medium
avocado
1
block
tofu
extra firm
2
tablespoons
hemp seeds
2
tablespoons
hummus
3
cups
salsa
Instructions
As you can probably tell, the next step is to mix it all together in a big bowl.
As the hummus mixes with the salsa, it’ll thin out just a bit, turning it into a delectable and creamy dressing that’s sure to satisfy that craving.
Nutrition
Calories:
778
kcal
Carbohydrates:
70
g
Protein:
28
g
Fat:
46
g
Saturated Fat:
5
g
Polyunsaturated Fat:
15
g
Monounsaturated Fat:
21
g
Trans Fat:
0.1
g
Sodium:
1699
mg
Potassium:
1197
mg
Fiber:
15
g
Sugar:
12
g
Vitamin A:
3036
IU
Vitamin C:
35
mg
Calcium:
419
mg
Iron:
9
mg
Feedback is key!
Let us know how this recipe worked out for you.