Football season is here again! If you have a family of football fans (like I do!) then you need touchdown-worthy “All-American” football food. This Clean Cuisine style 7-Layer Salad recipe is sure to bowl the whole gang over – especially when they discover it’s vegan and super healthy too! On second thought, you might actually want to keep the whole “healthy thing” hush-hush since nobody will know if you don’t tell (wink).
How to Make the Best 7 Layer Salad Recipe
I have been making this vegan / dairy-free 7-layer salad recipe every season for a few years now and it is always a hit with everyone, including the kids. I especially love that it looks impressive but is really super easy to make!
Here’s how you do it…
7 Layer Salad Recipe
Layer 1: Refried Pinto Beans
- 2 tablespoons cold-pressed extra virgin olive oil
- 5 cloves crushed garlic
- ½ Spanish onion, finely chopped
- 2 cans (14.5 ounces each) BPA-free pinto beans rinsed, drained and mashed
- 4 teaspoons all-natural taco seasoning (such as Simply Organic)
- Heat the oil in a large heavy skillet over medium heat; add the garlic and onion and sauté until soft and caramelized. Add the mashed beans and taco seasoning and cook for 4 to 5 minutes. Set beans aside to cool. When cool, spread the refried beans on the bottom of an 8 x 8-inch casserole dish.
Layer 2: Guacamole
- 2 Haas avocados, pitted
- Juice from 1 whole lime
- Unrefined sea salt, to taste
- Place the avocado flesh in a large bowl and use a fork to mash. Add the lime juice and salt and mash until smooth and creamy. Spread guacamole on top of the refried beans.
Layer 3: Finely Chopped Butter Lettuce
- 2 cups finely chopped butter lettuce
- Arrange the butter lettuce on top of the guacamole.
Layer 4: Sliced Black Olives
- 3 cans (2.5 ounces each), sliced olives, drained
- Arrange the sliced olives on top of the butter lettuce.
Layer 5: Roasted Cherry Tomato Salsa
- 2 cups cherry tomatoes
- 1 teaspoon cold-pressed extra virgin olive oil
- Unrefined sea salt to taste (such as Real Salt)
- 3 tablespoons finely chopped cilantro
- Preheat the oven to 400 degrees.
- Place the tomatoes on a cookie sheet or in a large cast-iron skillet. Drizzle oil on top and season with salt. Roast tomatoes for 30 minutes, or until very soft. Set tomatoes aside to cool.
- Mash the tomatoes (you can use clean hands to do this) and toss with cilantro. Spread the tomato salsa on top of the olives.
Layer 6: Cashew Cream
- 1/3 cup raw cashews (soaked in water for at least 30 minutes, rinsed and drained)
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- ¼ cup soft organic tofu
- Place the cashews, lime juice, 2 tablespoons of water, salt and tofu in a high speed blender such as a Vitamix and process until smooth and creamy. Spread the cashew cream on top of the tomatoes.
Layer 7: Scallions
- 1 cup finely chopped scallions (green parts only)
- Sprinkle the scallions on top of the cashew cream.
And that’s it!! Enjoy!!