Fab-ocado taco salad


Part 1

1 Avocado 1 diced

5 Organic, non GMO corn on the cob (support local)

1 pint organic grape tomatoes halved (reserve 2 halves per plate for garnish)

1 tbs Avocado oil

Garlic salt


1/4 cup Balsamic vinegar

2 tbs olive oil

8 leaves fresh Basil chiffonade


Part 2

1 16oz can Organic black beans drained and rinsed

2 Mangos diced

1 tbs Cumin

1 tbs Ginger powder

1/2 cup finely chopped Cilantro (fresh)

1 tsp Garlic salt

1 tsp Avocado oil

1/4 cup Lime juice

The salad

1 bunch of organic hearts of Romaine cut into thin strips

1 head of purple cabbage diced

1 organic english cucumber thinly sliced

The dressing

1 Avocado whole (pit and skin removed)

1/2 cup Almond coconut milk (or other non dairy milk)

2 handfuls fresh Cilantro

1/4 cup lime juice

2 tsp Pink Himalayan Sea Salt

Freshly cracked black pepper (to taste)

To prepare:

Remove leaves and silk from the corn and coat with avocado oil, garlic salt and paprika.  Cook on the grill or under the broiler.

In a bowl combine diced avocado, sliced grape tomatoes and set aside.

In a separate bowl, combine black beans, mango, cumin, ginger, garlic salt, cilantro, lime juice and avocado oil. Stir to combine and set aside.

Once the corn is soft and slightly browned remove from the grill and let cool.  Once cooled, remove the corn from the cob and combine with the tomatoes and avocado previously set aside.  Add the olive oil, balsamic vinegar and basil and stir well to combine and coat.

In a food processor or blender combine the remaining avocado, almond coconut milk, cilantro, lime juice, salt and pepper.  Blend until smooth and creamy adding more non dairy milk or water if needed.


In a third bowl, combine romaine and cabbage and toss lightly with avocado dressing.

To serve:

Create a bed of dressed romaine and cabbage. Top with cucumber slices, spoonfuls of the tomato mixture and black bean mixture.  Drizzle a little extra avocado dressing as garnish and top with two halves of tomato reserved previously.




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