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Crunchy Taco Salad with Salsa Salad Dressing From

Crunchy Taco Salad with Salsa Salad Dressing

Crunchy Taco Salad with Salsa Salad Dressing
Serves/Yield: 2-4 Servings

For the Salsa Salad Dressing:
  • 1 pint cherry tomatoes
  • Juice of 2 limes
  • ½ of a small clove of fresh garlic
  • ¼ red onion
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white vinegar
  • Salt, pepper, cayenne pepper, to taste
For the Crunchy Taco Salad:
  • 3 ounces blue corn tortilla chips
  • 1 carrot, peeled and either shredded or finely chopped
  • 1 cup shredded cheddar cheese (Cabot naturally lactose free cheese)
  • 3 ounces leafy greens such as romaine lettuce or massaged kale, chopped
  • 1 cup canned black beans, rinsed and drained
  • ½-1 whole avocado, chopped
  • 1-2 cups Salsa Salad Dressing (give it a good stir before using it)
For the Salsa Salad Dressing:
  1. Put all ingredients in a blender or small food processor and puree until smooth. Taste, adjust spices and set aside around 2 cups for the salad. Store the rest in an airtight container for up to 2 days.
For the Crunchy Taco Salad:
  1. Mix the carrot, cheese and beans in a large bowl and set them aside.
  2. Place the tortilla chips into a large zipper-topped bag and seal the bag. Crush the chips by lightly pounding on them.
  3. Finely chop the lettuce and add it to the bowl with the bean mixture.
  4. Gently stir in the avocado and salad dressing. Taste and add more dressing if desired.
  5. Transfer the salad to individual bowls, top with crushed tortilla chips and enjoy!


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