Veggie Taco Salad

Ingredients for the Veggie Taco Salad

For the salad base:

• 1 head iceberg lettuce
• 4 cucumbers, chopped
• 1 bunch scallions, chopped
  

For the pico de gallo:

• 2 large hothouse tomatoes, finely chopped (I removed the seeds)
• 1 jalapeno, seeds removed, finely chopped
• 1/2 yellow onion, finely chopped
• 1/2 tsp salt
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 large lime
• 2 garlic cloves, grated with a microplane
• 1/4 teaspoon black pepper
• Splash rice vinegar

For the avocado salad:

• 2 avocados, diced
• Juice of 1 lemon
• 1/4 yellow onion, thinly sliced
• Tiny splash of rice vinegar
• 2 tablespoons cilantro, chopped
• 1/4 tsp salt
• Drizzle of olive oil
• 1/2 teaspoon garlic powder

For the dressing:

• Juice of two lemons
• 1/3 cup olive oil
• 2 tablespoons rice vinegar
• 1/4 cup nutritional yeast
• 2 tablespoons taco seasoning
• 1/2 teaspoon salt
• 2 garlic cloves, grated with a microplane

For the topping:

• 1 can black beans, drained and rinsed
• Sour cream, for serving
• Shredded cheese, for serving
• A handful of tortilla chips

How to Make the Veggie Taco Salad

1. Shred the lettuce into fine ribbons. Mix it together with the cucumber and scallions in a large bowl.
2. Make the pico. Add all of the ingredients to a bowl and stir. Taste and adjust seasonings as needed.
3. Make the avocado salad. Combine all of the ingredients together in a bowl, but keep the avocado pieces whole (don't mash or you'll end up with guacamole).
4. Assemble the salad. Add a base of the iceberg to a bowl and top with pico, avocado salad, black beans, sour cream, cheese, and crushed tortilla chips. Enjoy!

What You'll Need

• A good knife for chopping 
• Mixing Bowls
• Microplane