Tossed Taco Salad

This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

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A plate full of color, is a plate full of goodness. Our food genius, Lindsey Baruch, took to the kitchen + put a plant-based spin on an old-school favorite — tacos! Her super-creamy, deliciously diary free dressing has us begging for more. The best part? It's dietitian Ashley Koff approved!

INGREDIENTS:

  • 4 roma tomatoes diced
  • 1 red onion sliced
  • 2 ears of corn roasted
  • 1 head chopped romaine lettuce
  • 1 can black beans cilantro for garnish
  • 1 avocado (1/2 sliced and 1/2 mashed)
  • 1 cup tortilla chips smashed

Creamy salad dressing:

  • 1 juice of lemon
  • 1/4 cup chopped cilantro
  • 2 cloves garlic
  • 1 avocado
  • 1/2 cup Califia Farms Almondmilk salt and pepper to taste
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METHOD:

Preheat your oven to 400 degrees + slice the corn off the cob. When oven is ready, place the corn on parchment paper with your choice of spices (we used 1 tsp salt, pepper, garlic + paprika) + let roast for about 20 minutes. While that’s roasting, prep your other veggies. Dice your tomatoes, onions, lettuce, cilantro + drain black beans.

Start to make your dressing by adding the lemon, cilantro, garlic, avocado, almondmilk, salt + pepper to taste, + blend . Now, it's time to assemble your salad. Mix all components together with your dressing. Top with cilantro, 1/2 of a sliced avocado + 1/2 mashed for texture. Enjoy!