I love a good taco salad as much as the next gal, but it’s hard to find one that’s relatively healthy and free of animal products, which is why I took matters into my own hands and created one from scratch. The steps may seem a little tedious, but don’t you worry. Once you have your toppings ready to go, it’s just a matter of throwing it all in a bowl. Also a great meal to prep for the week and take for lunches, this plant-powered, protein-packed, nutrient-rich taco salad is all yours, my friends!

TACO SALAD WITH BLACKENED CORN + CHIPOTLE CREMA

Vegan, gluten free, soy free, refined oil free

Recipe by Jentry Lee Hull

Yields 2 large salads

CHIPOTLE LIME CREMA INGREDIENTS

• 1 cup raw cashews soaked (for at least 1 hr. if not using a high-powered blender) and drained
• ½ cup plant milk
• ¼ cup lime juice
• 1 Tbsp. apple cider vinegar
• 2 tsp. nutritional yeast
• 1-2 Tbsp. water, to thin
• ½ tsp. pink salt
• ½ tsp. chipotle powder

BLACKENED CORN INGREDIENTS

• 1 16oz. bag frozen organic corn (thawed)
• ½ purple onion, diced
• 2 cloves garlic, minced
• juice from ½ lime
• ½ tsp. cayenne
• 1 tsp. chili powder or Mexican seasoning
• pink salt, to taste

BLACK BEAN + BEYOND MEAT INGREDIENTS

• ½ purple onion, diced
• 1 11oz. bag Beyond Meat Beefy Crumbles, optional
• 1 ½ cups cooked black beans
• 1 clove garlic, minced
• ½ tsp. cayenne
• 1 tsp. chili powder or Mexican seasoning
• pink salt, to taste

MASSAGED KALE ROMAINE SALAD INGREDIENTS

• 1 bunch kale, destemmed and Chiffonade
• 1 ripe avocado, pitted and peeled like so
• pink salt, to taste
• juice from ½ orange or tangelo
• 2 Tbsp. apple cider vinegar
• romaine heart, Chiffonade

OTHER TOPPINGS

• 1 large bell pepper, diced
• 1 ripe avocado, diced
• 1 tangelo or orange, peeled and cut into bite-sized pieces
• lime wedges
• salsa
• corn chips

CHIPOTLE LIME CREMA DIRECTIONS

• Combine ingredients, in a blender, and blend until creamy and smooth (for 1-2 minutes).
• Season to taste and keep chilled until ready to serve.

BLACKENED CORN DIRECTIONS

• In a large skillet, over high heat, place thawed corn. Let cook for 3-5 minutes until lightly browned.
• Turn or toss to cook on the other side.
• Add onion and cook until onion is translucent.
• Reduce heat, add garlic, sprinkle on seasonings and toss.
• Add lime juice, remove from heat and set aside until ready to assemble salad.

BLACK BEAN + BEYOND MEAT DIRECTIONS

• In a large nonstick skillet, over medium-high heat, sauté onion until translucent.
• Add Beyond Meat Beefy Crumbles and cook for about 2-3 minutes, or until completely warmed through. Be careful not to overcook.
• Incorporate black beans, garlic and seasonings. Stir and cook for another 1-2 minutes.
• Remove from heat and set aside until ready to assemble salad.

MASSAGED KALE ROMAINE SALAD DIRECTIONS

• In a large mixing bowl, combine kale with avocado, salt and apple cider vinegar. Massage ingredients, with clean hands, until kale is bring green and tender.
• Toss in romaine and keep chilled until ready to serve.

ASSEMBLE THE TACO SALAD!

• Divide Kale Romaine mixture into two large salad bowls, top with Blackened Corn, Black Bean + Beyond Meat mixture, bell pepper, tangelo, avocado, salsa, corn chips, Chipotle Lime Crema and any other toppings and serve immediately!

Thrive on,

Coach Jentry