Mexican-Inspired Salad

Prep Time: 30 min

Cook Time: 8 mins

Servings: 2 large servings


▫️1/2 Head of your favorite lettuce

▫️1 cup shredded cabbage

▫️2 cups Cremini mushrooms

▫️1/2 large onion

▫️1 large tomato

▫️3 tbsp vegan chorizo

▫️1 tsp taco seasoning

▫️1 large lime

▫️1 can black beans

▫️handful of cilantro

▫️Salt and pepper to taste


▫️Sliced avocado

▫️Jalapeño peppers

▫️Creamy avocado lime dressing

1. Dice onion and mushrooms first. Turn pan on medium heat and add splash of water. Add mushrooms, onions, soyrizo and taco seasoning. Sauté for 6-8 minutes. Add splashes of water continuously throughout to keep it from drying out.

2. While mushrooms and onions are cooking begin to shred cabbage, lettuce and dice tomato. Open can of black beans, drain and rinse.

3. Add lettuce, cabbage, black beans and cilantro to a large mixing bowl.

4. Once veggies are done cooking, take off heat and let cool for at least 15 minutes before adding to the salad bowl.

5. Top with jalapeños, avocado, salsa or a creamy cilantro-like dressing 😋

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