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Taco Salad with Avocado Ranch

Print Recipe
Prep Time:15 minutes

Ingredients

  • 2 heads romaine chopped
  • ½ cup purple cabbage thinly sliced
  • ½ cup orange bell pepper diced
  • ½ cup grape tomatoes halved
  • 1 cup black beans
  • ⅓ cup black olives
  • ⅓ cup corn
  • 1 avocado seeded, peeled and sliced
  • 3 6- inch corn tortillas
  • 1 teaspoon coconut oil

Avocado Ranch Dressing

  • 1 medium avocado
  • ½ cup canned coconut milk
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Watkins Organic Garlic Powder
  • 1 teaspoon Watkins Organic Onion Powder
  • 2 teaspoons Watkins Organic Parsley Flakes
  • 1 teaspoon Watkins Organic Dill Weed
  • ¼ teaspoon Watkins Organic Ground Mustard
  • 1/2 teaspoon Watkins Organic Ground Black Pepper
  • 1/2 teaspoon Watkins Fine Himalayan Pink Salt

Instructions

  • To make the salad dressing, add all dressing ingredients into a high speed blender and blend until smooth.
  • To make the salad, wash and prep all vegetables and add to a bowl.
  • To make tortilla strips, slice tortillas into strips (or chip triangles if you prefer) coat with one teaspoon of coconut oil. Then roast in a preheated oven at 425 degree Fahrenheit, for about 5 minutes. Watch carefully and flip once if needed, you want them crispy but not burnt.
  • Top salad with tortilla strips, dressing and enjoy!
Servings: 2
Author: Healthy Grocery Girl