Taco Salad with Creamy Cilantro Dressing

PREP15 MIN

COOKN/A

YIELD4-6

Ingredients

salad:

• 1 Head of Romaine Lettuce
• 1 15 oz. can of Black Beans, rinsed and drained
• 1 Bell Pepper, orange or yellow
• 1 Pint Cherry Tomatoes
• 2 C. Frozen Corn, thawed
• 5 Green Onions
• 1 Avocado, diced

dressing:

• 1 C. Cilantro, stems removed and roughly chopped
• ½ Avocado
• ½ C. So Delicious Dairy Free Plain Coconut Milk Yogurt Alternative
• 2 Tbsp. Fresh Lime Juice, more to taste
• 1-2 Garlic Cloves
• ¼ C. Olive Oil
• 1 1/2 tsp. White Wine Vinegar
• 1/8 tsp. Salt
• I would probably make extra, I love extra sauce!

tortilla crisps:

• 2-3 Corn Tortillas (or flour if not making gluten-free) (I will personally use Gluten Free Corn Chips)
• 1/4 C. Olive Oil

• Directions

  To Prep the Salad and Dressing:

  1. Blend all ingredients for the dressing in a food processor until smooth.
  2. Finely chop the fresh veggies.
  3. Drain and rinse the beans.

  For the Tortilla Crisps:

  1. Pre-heat the oven at 400 degrees.
  2. Cut the tortillas into strips with a chef’s knife or a rotary cutter.
  3. Brush with Olive Oil.
  4. Toast for about 5 minutes, watching closely to avoid burning.

  To Assemble the Salad:

  1. Place all ingredients in a large bowl and stir to combine.
  2. Toss with the dressing as desired and garnish with Tortilla Crisps.