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I get asked all the time what I eat and my answer is, I eat a lot of Asian inspired and Mexican inspired meals, because they contain a ton of vegetables and don’t require dairy products! A non-dairy taco salad is possible and so tasty that you won’t even miss the cheese and sour cream, I promise. So here we go…

It’s summer so I used garden lettuce, I made a salad dressing from scratch using avocado, lime, & cilantro, and I made a black bean and corn salsa for kicks and giggles.

Avocado Cilantro Lime Dressing

1 avocado

1 cup cilantro

1 lime juiced

1/4 cup water, or more until desired consistency

Blend until smooth

Black Bean and Corn Salsa

1 can black beans, drained and strained

2 ears sweet corn, grilled and cut off

Onion to taste

Spicy pepper, such as jalapeno, serrano, etc, to taste

Drizzle with olive oil and fresh lime juice

Taco Salad

Lettuce of your choice (it’s summer right now so I’m using garden lettuce!)

Avocado Cilantro Lime Dressing

Black Bean and Corn Salsa

Garnish with tomatoes, green onion, sweet peppers (like lunchbox peppers or bell peppers), spicy peppers (such as beaver dam peppers or squash peppers), radishes, and cilantro

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