VEGAN TACO SALAD

When my mom and I got to eat dinner by ourselves, I’d often vote for Mexican food as always just for the tortillas and queso,  in some days a very traditional food from my hometown but  I’m still a sucker for chips and good queso, and I still haven’t learned to save room for dinner.


Here’s my fresher, plant-based take: A vegetarian taco salad that serves as a balanced, full meal in a bowl. 

Vegan Taco Salad Ingredients:
• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)

Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper

Directions:

1. Soak cashews for 24 hours or at least overnight.
2. To make dressing, blend cashews, olive oil, juice of lime, water, cilantro, sea salt, and pepper together in high-powered blender.
3. Using a pizza cutter, slice tortilla into small strips and bake in oven at 350 degrees for approx. 3-5 minutes. Keep an eye on it because it does get crispy fast.
4. Add arugula to large mixing bowl.
5. Add corn, beans, olives, tomatoes, and avocado.
6. Top with crunchy tortilla strips and approx. 2 tbsp dressing. Mix together well.

Note: You will have plenty of dressing left over, so make sure to save in a small jar with a lid, refrigerate and use for future tasty salads!

 You have to tell me what you think!

The only thing that's missing is the fried tortilla bowl- just kidding