Time to revamp the sadly neglected MCLV Mange series!
I’ve been cooking up a storm lately and sharing my creations on Instagram and Snapchat – So it’s time to give the blog a little culinary love.
Let’s start this off with an easy-to-make but delicious and satisfying salad.
I go through phases with salads – Sometimes I crave them daily and can’t get enough. And… Sometimes a salad sounds like a terrible waste of dinner.
I’m back in my “gimme gimme” stage with salads though and this avocado-based dressing is a big part of that. This salad is filled with vitamin packed produce, protein, and healthy fats.
Vegan Chopped Taco Salad {Serves 2}
Salad Ingredients:
- Romaine lettuce
- 2 Peppers
- Handful of cherry tomatoes
- 1 cup of black beans
- 1/2 red onion
- 1/2 avocado
Optional: Add additional protein – Crumbled veggie burger, tofu, tempeh etc.
Dressing Ingredients:
- 1/2 avocado
- 2 tbsp olive oil
- 1/3 cup water
- 1 tbsp lime juice
- 1/4 tsp cumin
- Salt & pepper to taste
Directions:
- Chop veggies and add to your bowl(s)
- Top salad with black beans
- Blend salad dressing ingredients in a food processor or with an immersion blender until smooth, add water, salt & pepper as needed
- Pour over salad and enjoy!
Note: This dressing is killer! You can double the recipe and save the remainder in an air tight container for 2-3 days.
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.
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