Taco Salad with Guacamole Dressing

By á-161233

Serves 4

Ingredients

• For the Dressing:
• 1 ripe avocado, peeled, pit removed
• 1 medium tomato, chopped
• 1/2 cup chopped green bell pepper
• 2 green onions, chopped
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1 tbsp fresh lime juice
• 1 tbsp nutritional yeast
• 1/2 teaspoon chili powder
• cayenne pepper (to taste)
• 1/4 cup almond milk (unsweetened)- or as needed to adjust consistency
• For the Salad:
• 2 ears of corn, husked OR 1 cup frozen corn, thawed
• 12 ounces romaine lettuce
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 cup diced red onion
• 1/4 cup cilantro or parsley
• 1 can black beans, drained

Preparation

Step 1

If using fresh corn on the cob, steam for 7 minutes or until tender, drain, cool, and cut kernels off the cob.

Blend all dressing ingredients in a high-powered blender until smooth.

Combine salad ingredients and toss with dressing.



Recipe taken from Dr.Furhman's "Eat to Live Cookbook" (pg.132)