taco salad

Serves 1

I love all the bright shades in this dish and how all the textures play together. Serve with a scoop of One-Minute Guacamole.

For the mushroom mole:

1 portobello mushroom, scrubbed and minced
2 tablespoons walnuts, chopped
1/4 teaspoon ground cumin
1 teaspoon cacao powder
pinch cayenne
pinch paprika
pinch sea salt
1 teaspoon hemp or flax oil
1/2 teaspoon tamari or liquid aminos

For the corn salsa:

1/2 cup ripe tomato, chopped
1/4 cup frozen corn kernels
2 tablespoons red onion, minced
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic or apple cider vinegar
1/2 teaspoon oregano
pinch sea salt

2 cups lettuce, torn
Handful chives or spring onions, snipped
Handful sunflower seeds, preferably soaked for a few hours
Freshly-ground black pepper

Combine the mole ingredients and set aside. Do the same for the corn salsa. Layer over the lettuce, top with the guacamole and sprinkle with the chives, seeds and pepper.


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