Taco Salad with Creamy Cilantro Dressing

This cool, crunchy salad is dressed with a creamy, flavorful dressing and topped with crispy tortilla strips. For a little extra zing, squeeze some lemon or lime juice over top and sprinkle  the tortilla chips with chili powder before popping them in the oven.

Taco Salad with Creamy Cilantro Dressing

Prep: 15 min / Yields: 4-6 servings

Salad:

• 1 Head of Romaine Lettuce
• 1 15 oz. can of Black Beans, rinsed and drained
• 1 Bell Pepper, orange or yellow
• 1 Pint Cherry Tomatoes
• 2 C. Frozen Corn, thawed
• 5 Green Onions
• 1 Avocado, diced

Dressing:

• 1 C. Cilantro, stems removed and roughly chopped
• 1/2Avocado
• 1/2C. So Delicious Dairy Free Plain Coconut milk Yogurt Alternative
• 2 Tbsp. Fresh Lime Juice, more to taste
• 1-2 Garlic Cloves
• 1/4 C. Olive Oil
• 1 1/2 tsp. White Wine Vinegar
• 1/8 tsp. Salt

Tortilla Crisps:

• 2-3 Corn Tortillas
• 1/4 C. Olive Oil

Preparation

To Prep the Salad and Dressing:

1. Blend all ingredients for the dressing in a food processor until smooth.
2. Finely chop the fresh veggies.
3. Drain and rinse the beans.

For the Tortilla Crisps:

1. Pre-heat the oven at 400 degrees.
2. Cut the tortillas into strips with a chef’s knife or a rotary cutter.
3. Brush with Olive Oil.
4. Toast for about 5 minutes, watching closely to avoid burning.

To Assemble the Salad:

1. Place all ingredients in a large bowl and stir to combine.
2. Toss with the dressing as desired and garnish with Tortilla Crisps.