VEGGIE TACO SALAD

VEGGIE TACO SALAD

This light and crunchy salad is a great, healthy choice when you’re craving Mexican. Serves 1.

INGREDIENTS:

3 cups organic romaine lettuce, chopped
¼ cup shredded purple cabbage, sliced thin on the mandolin
6 organic cherry tomatoes, quartered
1 Tbsp red onion, minced
1 Tbsp green onion, minced
½ red radish, cut into micro matchsticks
¼ fresh jalapeño, deseeded and finely diced
½ avocado, diced
1 Tbsp queso fresco cheese, crumbled
1 tsp organic unsalted sunflower seeds
1 Tbsp cilantro, chopped
Squeeze of fresh lime juice
Fresh cracked black pepper
JF Spicy Salt
JF Simple Mustard Vinaigrette
JF Mayo-Free Ranch, to taste

PROCESS: 

In a large salad bowl (I like to use my CB2 Swirl Serving or Pasta Bowls) combine and layer all ingredients except for the queso fresco, sunflower seeds, cilantro, lime juice, black pepper, JF Spicy Salt, and the dressings. Once the salad ingredients are all mixed together top with additional toppings and dress the salad to your liking. Season with fresh cracked black pepper and JF Spicy Salt to taste.