Chorizo Taco Salad Bowl
15 min
Salad
Servings
Total
15 minPrep
15 minContains
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
-
4 cups (228 g)iceberg lettuce, sliced
-
½ cup (86 g)cooked black beans
-
6cherry tomatoes, quartered
-
½avocado, sliced
-
½ cup (83 g)salsa
-
¼ cup (36 g)roasted sunflower seeds
-
¼ cup (4 g)fresh cilantro (optional)
-
1stalk green onion, sliced (optional)
-
2 Tbsp (19 g)pickled jalapeño slices
Cajun cashew dressing
-
⅓ cup (43 g)raw cashews, soaked for 1 hour
-
1lime, juiced
-
2 tsp (8 g)Cajun seasoning
-
2 Tbsp (30 mL)water
Make your own
Directions
- Divide all of the salad ingredients between bowls.
- Add the cajun cashew dressing ingredients to a small food processor and blend on high until smooth. Add more water if needed to reach your desired consistency.
- Top the salad with the dressing, and enjoy!
Storage
- The salad dressing can be kept in the fridge in an airtight container for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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