I LOVE MEXICAN FOOD.
My husband and I have been making taco salads since the beginning of time. At least it feels that way.
These salads have evolved from the seriously unhealthy version 12 years ago to the ultimate epitome of health just this past week.
I remember our very first couples’ taco salad. It was made of ground turkey (not organic), 99-cent fully GMO corn chips, iceberg lettuce, Kraft shredded cheese, canned refried beans and some Kroger salsa.
Not terrible for a 22-year-old new college graduate. I mean, we could have been eating McDonald’s so we weren’t doing too bad I suppose.
Over the years our taco salad has evolved in baby steps, slowly making its way from mostly processed with antibiotic and hormone laden turkey, to fully organic and mostly fresh.
Just this past week, however, I discovered a brand new way to make a delicious, healthy and 100% vegan taco salad. And I don’t think I’ve ever enjoyed one more than this!
Here’s my fresh new twist on Mexican food. Seriously, you’ll love this one…I promise you! If you don’t, you can give me a slap on the wrist :)
· Lettuce, any kind (I use butter lettuce or romaine) chopped
· ½ large cucumber, chopped
· ½ bunch cilantro, chopped
· ½ small yellow zucchini, chopped
· 2 green onions, chopped
· ¼ red onion, chopped
· 1 15 oz can organic black beans (or if you prefer you can make them fresh)
· 1 fresh garlic clove, minced
· cooked quinoa (as much as you need for your family)
· 1 avocado, halved and pitted
· 1 lime, halved
· 1 or 2 packages of *Go Raw spicy fiesta flax snax* (These can be purchased at most grocery stores in the health section, or at your nearest health food store.)
· Spices: Garlic powder, paprika, chili powder, cumin
· Pink Himalayan Sea Salt to taste
*Note: For optimum health, I always recommend organic produce as often as possible. This particular taco salad was made with 100% USDA organic ingredients.
1. Warm the beans on low slow heat in a small pot on the stove. Add a sprinkle of cilantro, the fresh minced garlic clove, and a sprinkle of each spice (about 1/8 teaspoon of each). Allow this mixture to marinate in the pot while you prepare the rest.
2. Assuming all your veggies are chopped and the quinoa is cooked, you can now begin assembling your taco salad! You can do this in any way you wish, but I will tell you how we do it…
3. In a large serving bowl, layer the following items in this order, from the bottom up:
· A scoop of quinoa, as much as you’d like (I like to season mine with a little sea salt and pepper before I put anything on top of it.)
· Black beans mixture (Again, as much as you’d like…this is personal preference. The flavors will meld together beautifully regardless of amounts.)
· Handful of lettuce
· Sprinkle of the other chopped fresh veggies (onions, cukes, zucchini)
· A small spoonful of black beans (again)
· 2-3 scoops of avocado (again, if you’d like more or less, totally up to you!)
· Sprinkle with sea salt and pepper for flavor if you’d like, and garnish with a little fresh cilantro.
· Squeeze some fresh lime juice all over the salad.
· Finally, crumble some Go Raw spicy flax snax and sprinkle on top…these are your “chips.” (*The healthiest chips around, these are sprouted so they are more easily digested, and contain these as the only ingredients: flaxseeds, sunflower seeds, sesame seeds, jalapeno, cilantro, lime juice, Celtic sea salt, garlic powder and organic spices.)
*Option: Homemade guacamole can be used in place of just plain avocado. Click here and scroll down to Episode 5- Holistic Health Recipes to listen to the podcast for a delicious and organic homemade guacamole and salsa recipe!
This recipe is vegan, gluten free, grain free, sugar free, 75% raw, full of nutrition, and not to mention DELICIOUS.
Enjoy :) And if you happen to make it, tell me how you like it in the comments below this blog!
Questions? Contact me: firstname.lastname@example.org