Tex-Mex Chopped Salad with Daiya Jalapeno Havarti

Makes 6 servings


  • ¼ cup chopped cilantro

  • 3 tablespoons olive oil

  • 2 teaspoons lime juice

  • 1 teaspoon maple syrup

  • ½ teaspoon Himalayan salt

  • ¼ teaspoon pepper

  • 2 cups fresh corn off the cob (steamed for one minute if necessary)

  • 2 cups cherry tomatoes, halved

  • 1 cup diced cucumber

  • 1 cup diced Daiya brand Jalapeno Havarti


  1. In a small bowl, whisk together the cilantro, olive oil, lime juice, maple syrup, salt and pepper.

  2. In a large bowl, combine the corn, tomatoes, cucumber and cheese. Drizzle with dressing, and then toss to coat. Refrigerate until ready to serve.

#vegan #salad #glutenfree #recipe #healthy #plantbased



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