Taco Salad with Creamy Avocado Dressing

almond milk dairy free gluten free nut milks salad dressings vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 tsp. Pink Himalayan salt (optional)

For dressing

  • 1 small avocado
  • 1/4 cup lime juice
  • 1/3 cup almond milk made with the NutraMilk
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 1 clove garlic
  • 1 tsp. honey or maple syrup
  • Pinch of salt

For taco salad

  • 1 onion, chopped
  • 2 cups corn kernels, fresh and cooked or canned (rinsed and drained)
  • 4 large tomatoes
  • 1/2 cup long-grain brown rice
  • 1 15- ounce can black beans, rinsed and drained
  • 1 tbsp. chili powder
  • 1 tsp. Sriracha dry seasoning
  • 1 1/2 tsp. dried oregano, divided
  • 1/4 tsp. salt
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup salsa
  • 2 cups romaine lettuce, shredded
  • 1 cup cabbage, thinly sliced (red or green)
  • 1 cup shredded vegan white cheddar cheese or any cheese of choice
  • 3 cups crumbled tortilla chips
  • Lime wedges for garnish

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

For dressing

  • Mix all ingredients in the NutraMilk or with a whisk or hand blender until smooth and creamy. Set aside.

For salad

  • Cook rice according to package instructions. Let cool slightly and set aside.
  • You can use all the ingredients to make a fresh raw taco salad or choose to cook the ingredients:
    • Pour the olive oil in a large non-stick skillet and place over medium heat. Add the chopped onion and corn kernels, stirring occasionally, for about 5 minutes.
    • Add the shredded cabbage and sauté for a few minutes or until the cabbage starts to wilt. Coarsely chop 1 tomato and add it to the corn mixture along with the black beans, cooked rice, chili powder, Sriracha seasoning, 1 tablespoon water, 1 teaspoon oregano, and salt. Cook, stirring occasionally, for 5 minutes or until the tomatoes start to break down. Add another tablespoon of water if the mixture seems dry. Remove from the heat and cool slightly.
  • Chop the last 3 tomatoes and place in a medium bowl. Add the cilantro, prepared salsa of choice, and 1/2 teaspoon oregano.
  • In a large bowl arrange the lettuce first, then place the bean mixture, the tomatoes.
  • Topped with crumbled tortilla shredded cheese and creamy avocado dressing. Garnish with lime wedge and cilantro.
  • Add salsa or any other toppings you like!



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