the big taco salad
The big taco salad has it all! Cilantro cream dressing, crunchy romaine, black beans & corn, and avocado.
Servings 2 large
Ingredients
cilantro cream dressing (makes 1 cup)
- 1 C raw cashews, soaked for 20 minutes in hot water
- ¼ C unsweetened nondairy milk
- ¼ C packed fresh cilantro
- 1 lime, zest and juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
taco salad
- 8 C romaine lettuce, roughly chopped
- ½ C finely chopped red onion
- 2 C red cabbage
- ½ C frozen corn, thawed and drained
- ½ C canned black beans, rinsed and drained
- 1 C cherry tomatoes, quartered
- 1 avocado, peeled and diced
for serving
- organic corn chips
- salsa
Instructions
- To make the dressing, combine all the ingredients in a high-powered blender until very smooth and creamy. Refrigerate until ready to use.
- Toss chopped romaine in a mixing bowl with the red onion and a ½ cup of dressing. Put your dressed lettuce into your serving dishes and add the red cabbage, tomatoes, and avocado on top.
- I like combining the corn and black beans together. I add that to the top of the salad. Drizzle with more cilantro cream dressing, if desired. The dressing will keep for 5 days in the fridge. Serve with corn chips and salsa on the side, or you could crumble the chips onto the salad and dollop with salsa. Do the big taco salad however you want!
