I Don’t Want to be a Taco Salad

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I dont want to be a taco salad 1

I Don't Want to be a Taco Salad

  • Servings: 4-6
  • Difficulty: easy
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Get down, get crazy and just mix things up a bit. Cause who says you can't get creative with your taco salad? Well, they never ate at my house!

Let's Make Chili

  • 4 tbsp raw coconut oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 roll of Gimme Lean Sausage, diced
  • 2 tbsp chili powder
  • 2 tsp. onion powder
  • 2 tsp garlic powder
  • 2 tsp paprika powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper
  • 1/4 – 1/2 tsp red chili flakes, or to taste
  • 1/4 to 1/2 tsp salt, or to taste
  • 1/8 to 1/4 cup brown rice flour
  • 1/2 cup vegetable broth
  • 1 can Muir Glen fire roasted tomatoes, diced
  • 1/2 jar 365 organic pizza sauce (Whole Foods)
  • 1 can cannellini, beans
  • 1/4 cup shaved Daiya Jalapeno Harvarti Cheese

Directions

  1. Place sausage between parchment paper and flatten thin, then cut into tiny bit-size pieces.
  2. Saute onion and garlic in coconut oil until translucent.
  3. Add sausage to pan and break-up in pan as it tends to be sticky. Just separate diced pieces as you add ingredients to crumble size pieces.
  4. Add spices and sprinkle brown rice flour over the top. Blend it all in until mixed and sausage is evenly coated.
  5. Immediately add vegetable broth and blend well.
  6. Add tomatoes, beans  and pizza sauce and blend to combine and thicken.
  7. Shave cheese over the top using a small garlic shaver and let melt into the chili.
  8. Keep warm.

Let's Make Salad

  • 1/2 red onion, diced
  • 1 large handful baby bella mushrooms, diced
  • 8 to 10 cherry tomatoes, quartered length-wise
  • 2 red peppers, miniature, julienne
  • 2 orange peppers, miniature, julienne
  • 1/2 fresh jalapeno, seeded and diced (skip if too hot for you)
  • 1 cup fresh or canned corn, drained and dried off
  • 1/2 small organic cucumber, halved, seeded, cut into thin strips then diced
  • 1 very large floret sprig fresh cauliflower, crumble into tiny bite-size pieces
  • 2 large handfuls spinach, ribbon cut
  • 2 large handfuls kale, ribbon cut
  • 1/2 to 1 whole avocado, diced (treat with fresh squeezed lemon to prevent discoloration)
  • 1/4 cup grated Daiya Jalapeno Harvarti Cheese
  • 1 cup Fresh Gourmet Tri-Color Tortilla Strips, partially crumbled

Directions

  1. Add all diced, cut, julienne and shredded veggies (except avocado) to a very large bowl.
  2. Top with spinach and kale and toss with your hands to combine, mix and incorporate veggies.
  3. Evenly disperse salad over individual plates.
  4. Pour chili over salad.
  5. Top with diced avocado
  6. Top with grated cheese
  7. Top with crumbled veggie strips.

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