Vegan Taco Salad

Healthy girl Blog

Avocado Cilantro Dressing

• 2 avocados
• 1 cup cilantro
• 3 limes juiced
• 1 tsp garlic
• 1 tsp salt
• 2 tbsp water
• 2 tbsp jalepeno juice optional if you want it to be spicy

Taco Pasta

• 16 oz pasta of choice I used rotini
• 16 oz cooked french brown lentils substitute 2 cans black beans
• 1 cup chopped cilantro I use Josie's Organics
• 2 tomatoes diced
• 1/2 cup red onion diced
• 2 bell peppers diced
• 1 cup corn I cut the corn off 2 cobs
• 1/4 cup jarred jalepenos diced use mild or spicy
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin

Instructions

Taco Pasta

• Make pasta, rinse and drain.
• While pasta cooks, saute corn, peppers and onion in a pan until cooked. Add salt + pepper to taste.
• In a large bowl, add the pasta, warmed cooked lentils, cooked veggies, spices, diced tomatoes, jalepeno, cilantro, then mix together.
• Pour dressing over top and enjoy! Leftovers are delicious enjoyed warm or cold.

Avocado Cilantro Dressing

• Blend all dressing ingredients in a blender and pour over the pasta.