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Fresh Taco Salad with Avocado-Lime Dressing
Ingredients
  • subheading: QUINOA BLACK BEAN “FILLING”:
  • 1 tablespoon olive oil
  • 4 cloves garlic, pressed or minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 15oz can black beans, rinsed (or 1 ½ cups cooked black beans)
  • sea salt and ground black pepper, to taste
  • subheading: AVOCADO LIME DRESSING:
  • ¼ cup fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • ½ medium-large avocado, peeled & pitted
  • ¼ cup lightly packed fresh cilantro
  • 1 small jalapeño, seeded and chopped
  • 1 clove garlic, chopped
  • sea salt, to taste
  • subheading: SALAD ASSEMBLY:
  • greens (Kathryne suggests a combination of arugula and chopped romaine)
  • halved grape or cherry tomatoes
  • sliced radishes
  • chopped avocado
  • tortilla strips
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