Vegan Taco Salad

Hi!

Happy Tuesday! How was your weekend? Mine was great because on Saturday, my husband and I returned the trail after a year. (Read more about it in previous post) On Sunday, we visited our friends and while our husbands spent hours doing car stuff, my friend Aubrey and I made Taco salad. Since I no longer eat meat, I made a vegan version for myself by skipping the taco meat and cheese. It turned out quite good.

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It was so simple to make. We basically set up a self-serve taco bar with romaine lettuce, avocado, beans, corn, avocado, tomato and green onions.

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Here’s a yummy close up

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There’s some tortilla chips under the salad for scooping.

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The weekends are usually the time I splurge so I’m happy I ate this healthy dish because it made me feel less guilty when I had dessert. Yes, I had dessert. It is my weakness! It’s all about balance.

Here are the Ingredients we used:

Cooked Quinoa

Romaine Lettuce

Pinto Beans

Black Beans

Corn

Avocado

Tomato

Green Onions

Tortilla Chips (optional)

Who doesn’t like Mexican food? I can eat it almost everyday so it makes me happy when I can make it healthy and guilt free. I hope this gives you some quick and healthy meal inspiration. Have a great week!

Marlene

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