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
