Taco Salad with Jalapeño Ranch
Total Time
50 mins
Prep Time
30 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(12)
Ingredients
4 servings
- 3 corn tortillas, thinly sliced
- 6 cups shredded romaine lettuce
- Kernels from 3 medium ears of corn
- 2 tomatoes, diced, lightly salted
- 1 jalapeño, stem and ribs removed, sliced (optional)
- 1 avocado, pitted and diced (optional)
- 1 cup chopped cilantro
- Lime slices, for serving
- 1 cup peeled and blanched slivered almonds
- ¾ cup Original Almond Breeze Almondmilk Unsweetened
- ⅓ cup chopped peeled cucumber
- 1½ tablespoon lime juice + ½ teaspoon zest
- 1 tablespoon white wine vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ to 1 jalapeño pepper, stem and ribs removed
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 cups cooked red quinoa
- 1 cup cooked black beans, drained and rinsed
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon lime juice + ½ teaspoon zest
- 1 teaspoon chili powder, more to taste
- ¼ teaspoon smoked paprika, more to taste
- ¼ teaspoon maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 scallions, chopped
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Preparation
Chef’s notes
A high-speed blender, such as a Vitamix, works best here to blend the creamy sauce.