Daily Vegan Lunch for 5 July, 2013: Taco Salad

vegan taco salad

IMG_3088

INGREDIENTS FOR ONE LARGE SALAD TO SERVE 4:

Cashew-Garlic Dressing (recipe below)
6 – 8 cups dark lettuce
2 cups corn chips, crumbled or Fritos
1 avocado, peeled, pitted, and cubed
2 cups grape tomatoes
1/2 cup chopped onion
1 cup corn, thawed and drained if it was frozen
1/2 cup black olives (optional)
1/4 cup chopped sweet bell pepper (optional)

CASHEW-GARLIC DRESSING INGREDIENTS

1/2 cup cashews, soaked overnight
1/3 cup water (you can use reserved cashew water or just start fresh)
1 teaspoon lemon juice
1 tablespoon chopped onion
1 teaspoon salt
1 teaspoon or more taco seasoning (any mix of cumin, chili powder, and garlic powder)
1 tablespoon nutritional yeast
1 clove garlic

Make salad by combining all salad ingredients except for avocado and chips, which you will save until just before serving.

Make dressing by combining all dressing ingredients in a blender and pureeing until very, very smooth. Depending on your blender, this can take up to five minutes.

Add avocado and chips to salad and serve with dressing.

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