Taco Salad with Creamy Avocado Dressing

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 tsp. Pink Himalayan salt (optional)

For dressing

• 1 small avocado
• 1/4 cup lime juice
• 1/3 cup almond milk made with the NutraMilk
• 2 tbsp. extra virgin olive oil
• 1 tbsp. apple cider vinegar
• 1 clove garlic
• 1 tsp. honey or maple syrup
• Pinch of salt

For taco salad

• 1 onion, chopped
• 2 cups corn kernels, fresh and cooked or canned (rinsed and drained)
• 4 large tomatoes
• 1/2 cup long-grain brown rice
• 1 15- ounce can black beans, rinsed and drained
• 1 tbsp. chili powder
• 1 tsp. Sriracha dry seasoning
• 1 1/2 tsp. dried oregano, divided
• 1/4 tsp. salt
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup salsa
• 2 cups romaine lettuce, shredded
• 1 cup cabbage, thinly sliced (red or green)
• 1 cup shredded vegan white cheddar cheese or any cheese of choice
• 3 cups crumbled tortilla chips
• Lime wedges for garnish

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

For dressing

• Mix all ingredients in the NutraMilk or with a whisk or hand blender until smooth and creamy. Set aside.

For salad

• Cook rice according to package instructions. Let cool slightly and set aside.
• You can use all the ingredients to make a fresh raw taco salad or choose to cook the ingredients:
  • Pour the olive oil in a large non-stick skillet and place over medium heat. Add the chopped onion and corn kernels, stirring occasionally, for about 5 minutes.
  • Add the shredded cabbage and sauté for a few minutes or until the cabbage starts to wilt. Coarsely chop 1 tomato and add it to the corn mixture along with the black beans, cooked rice, chili powder, Sriracha seasoning, 1 tablespoon water, 1 teaspoon oregano, and salt. Cook, stirring occasionally, for 5 minutes or until the tomatoes start to break down. Add another tablespoon of water if the mixture seems dry. Remove from the heat and cool slightly.
• Chop the last 3 tomatoes and place in a medium bowl. Add the cilantro, prepared salsa of choice, and 1/2 teaspoon oregano.
• In a large bowl arrange the lettuce first, then place the bean mixture, the tomatoes.
• Topped with crumbled tortilla shredded cheese and creamy avocado dressing. Garnish with lime wedge and cilantro.
• Add salsa or any other toppings you like!