Dinner
Dinner
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.
• 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!
