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.

INGREDIENTS

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

CHANNEL YOUR INNER CHEF