Vegan Taco Salad

serves 4

to make the dressing

  • 1 large avocado, pitted with flesh scooped from skin
  • 1/2 cup loosely packed cilantro (optional)
  • 1/3 cup water
  • 4 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 clove garlic
  • 8-10 dashes Chipotle Tabasco

Combine all ingredients together and blend until mixture is smooth and creamy. Add additional water, lime, and or hot sauce to taste. Transfer mixture to a jar and keep chilled until use.

to make the salad

  • 1 head Romaine lettuce, roughly chopped
  • 1 ear corn, shucked & cut from the cob
  • 1  1/2 cups canned black beans drained & rinsed
  • ½ red bell pepper, diced
  • 2 cups sugar plum tomatoes, chopped in half
  • 2 green onions chopped (both white and green parts)
  • 1 jalapeño, thinly diced (seeds removed)
  • 4 radishes thinly sliced
  • 1 avocado, pitted and cut into chunks
  • 3-4 handfuls tortilla chips, for serving
  • ¼ cup cilantro, roughly chopped, for serving

Toss lettuce, corn, black beans, red pepper, tomatoes, green onions, jalapeño, and radishes with enough avocado dressing to fully coat the mixture.  Fold in chopped avocado and divide salad between 4 large bowls. Serve with a handful of tortilla chips in each bowl and top with additional chopped cilantro for garnish.