RollinGreens Taco Salad
Iceberg Lettuce, Thousand Island Dressing, Corn Chips, Taco Pack, Sour cream & Guac on top
- 1 Pouch of RollinGreens Taco Pack
- 2 T Olive Oil
- 4 Cups water
- .1 oz. Salt
- 1 bag of your favorite corn or flour tortilla chips
- 1 Roma Tomato
- 3 Sprigs Green Onion
- Vegan Sour Cream
- 1 Iceberg Lettuce
- Chopped Cilantro (optional)
- ½ cup Mayonnaise (vegan optional)
- ½ cup Ketchup (vegan optional)
- 2 Avocados
- 1 clove Garlic
Add 2 cups of water and 1-2 T of oil to a pan or pot. Bring water to boil. Add Taco Pack contents to boiling water and stir. Reduce heat to medium. Let cook for 7-10 minutes until water evaporates, stir occasionally. Remove from heat and allow it to cool for 1-2 minutes.
Add 1/2 cup of Ketchup and Mayonnaise to a small mixing bowl. Mix with a fork until blended.
Wash Avocados very well, cut in half and into a small mixing bowl. Cut Garlic and mash it into a paste with 1t Salt and add to the bowl. Mash Avocados until smooth.
Veg Prep & assembly:
Wash Lettuce Leaves, Tomato, and greens Onion. Dry all vegetables properly. Cut Tomato into cubes. Cut Lettuce and green Onion into 1/4 in. slices.
In your Serving Bowl or Bowls, add ½ of dressing to the bowl and with a spoon, cover the entire inside of the bowl.
Add a layer of: Chips, RollinGreens Taco Protein, Cheese, Lettuce, Dressing
Repeat two to three times or until bowl or bowls are full. Top with Sour Cream, Guac and Tomatoes.
-Enjoy Chef Ko