Taco Salad has always one of my favorite dishes at Mexican restaurants because I love a big bowl of yummy flavors, sautéed veggies, and some spice. Enjoy this dish with Plant-Based Steak for an even more traditional take on it :)
Let me know what you think! And if you try the recipe and like it, snap a pic and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe here:
Ingredients:
3 cups chopped Romaine Lettuce
1/2 zucchini
1/2 cup chopped onion
1/3 cup frozen corn
Spicy Ranch Dressing:
1 tbsp vegan mayo
1/2 tbsp apple cider vinegar
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp dried parsley
1/8 tsp dried dill
1/4 tsp hot sauce or gochujang (for more of a Korean twist!)
Plain unsweet almond milk (add a much as needed for desired consistency)
Instructions:
Sauté onion and zucchini in a skillet at medium heat until they begin to soften.
Add in the plant-based steak and sauté for 3-5 more minutes or until the steak starts to brown.
Chop lettuce and add to bowl with defrosted corn (I just do mine in the microwave!).
Whisk together ingredients for the dressing and set aside.
Add your steak and veggies to the bowl and pour on your dressing.
Enjoy!
** This recipe/ post was sponsored by Nasoya.
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