Plant Based Taco Salad With Spicy Lime Dressing

Tacos are an all around favorite. We usually do tacos in our home at least once a week. I love making homemade tortillas and enjoying them with fresh cut veggies and a spicy sauce. I also love skipping the tortilla and enjoying everything in a bowl. Double the veggies AND low carb.

You can customize this salad as much as you want to. I used what was in my fridge at the time and it worked perfectly but feel free to make any subs you want. What is great about this salad is that you can use almost any protein of your choice. I love meal prepping protein at the beginning of the week, like a big batch of quinoa, and tossing some in my salads.

Serves 2:
2 Cups freshly chopped greens (I used kale)
1/2 cup frozen or fresh corn (sautéed on a stove top for 8-10 minutes over medium heat)
1/2 cup chopped radicchio or red cabbage
1/4 cup red onion diced
1 bell pepper diced
12 oz. protein
cilantro to garnish

Dressing (serves 6):
1/2 cup avocado oil
1/2 tsp red pepper flakes
3 limes juiced
1/2 lemon juiced
1/4 tsp sea salt
1 tsp agave nectar OR honey
pinch of ground black pepper

Combine all salad ingredients in a bowl. Garnish with cilantro. Toss in about 2 tbsp of dressing per serving. Enjoy!

Please leave your kind feedback in the comments below!


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