Mexi-Chopp Salad

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Healthy Happy Life


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1 bunch kale, chopped/remove thick stems

1 lime, juiced + pinch of zest

1 Tbsp favorite salad oil (I used walnut oil)

2 tsp agave syrup

dash of pepper

dash of chipotle powder

pinch of salt

1/4 cup cilantro, finely chopped (optional)

for a thicker-style dressing add in 1 tsp of either tahini, cashew sour cream or Vegenaise (you could also easily sub with your favorite store-bought dressing. A variety of flavors will work!)

1 sweet potato, peeled

salt + pepper to taste

12 ounces firm tofu, cubed

1 lime, juiced + zested

chipotle spice + garlic powder to taste (a nice sprinkle to coat one side of tofu cubes)

a few drops liquid smoke (optional)

1 cup cashews, soaked/drained/rinsed

1 tsp apple cider vinegar (or lemon juice)

1/4 tsp salt

a few dashes pepper

1 cup water (use only as much as you need to create desired consistency)

1/2 cup avocado, diced and tossed in lime juice

1/4 cup black olives, sliced

salsa or hot sauce (optional)

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