Dinner

Vegan Taco Salad with Avocado Cilantro Lime Dressing

Vegan Taco Salad with Avocado Cilantro Lime Dressing
Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
Makes 2 to 3 servings
HEALTHY TACO TUESDAY. Recipe by Gabrielle at Eat. Drink. Shrink

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 cup grilled corn
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Ground Chipotle Style Seitan
  • 1 cup chopped tomatoes
  • 4 cups mixed greens
  • 1 cup chopped red onion
  • 1 cup black beans
  • 1/2 cup cashews (soaked in hot water for 10 minutes)
  • 1 cup almond milk (add additional to achieve the desired consistency)
  • 1/2 avocado
  • 1 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon chopped jalapeño
  • 1/2 teaspoon sea salt
  • 2 sprigs cilantro
  • 1 clove garlic
  • 1 cup vegetable oil
  • 4 small corn tortillas, sliced

MAKE IT

Step 1
Grill corn; cook Sweet Earth Grounds on stove with a little olive oil. Place tomatoes, corn, greens, Sweet Earth Grounds, onion and beans in a bowl.
Step 2
Throw cashews, almond milk, avocado, lime juice, cumin, chili powder, jalapeño, salt, cilantro and garlic in the blender/food processor and blend until smooth.
Step 3
Heat 1 cup oil in a small pan on high heat. Add the sliced tortillas. Cook until golden brown. Let cool slightly, then add to salad.
Step 4
To assemble the salad, toss everything in, top with avocado, additional cilantro, tortillas, lime juice and the cashew dressing!