Remember when Taco Salads were considered the Big Mac of salads. Loaded with unhealthy ingredients fooling you into thinking you were eating something healthy because it was a salad. Yeah, I’m all for that. Why not really? You’re still eating vegetables whilst consuming the fats. It’s better than eating a burrito or sandwich in my opinion. So this version is my indulgent vegan salad. I can’t do cheese or sour cream obviously so why not load it up with stuff I can eat that’s not necessarily good for me. Insert- corn chips. A very under appreciated chip. They are so good and crunchy and really only three ingredients. Corn, oil and salt. I still haven’t reintroduced beans into my diet but if I could I’d add them to this bowl too. Or whatever meat you might like. I just wanted to keep this one vegan. To your health!
- 2½ cups romaine, chopped
- ½ bell pepper, julienne
- ½ cup plantain chips (I used the trader joes brand)
- 4 cherry tomatoes, sliced
- ½ Tablespoon red onion, finely diced
- ½ avocado, diced
- 1 Tablespoon salsa verde (I used a packaged guacamole mix from Fonterra)
- ⅓ cup corn chips
- Dash of hot sauce (optional)
- Mix avocado with salsa verde
- Place romaine, peppers, tomatoes, and chips into bowl
- Top with the avocado mixture and onion
- Sprinkle salad with hot sauce
