Vegetarian Taco Salad with Avocado Cream Dressing

I love creating meal sized salads. It is perfect for meal prepping. That way you can grab and go during the week when you are super busy. I also love eating salad for dinner. I tend to try and eat a heavier lunch when I have the option, and eat lighter, more balanced dinner meals.

This taco salad has it all, the flavoured veggie ground gives you the sense that you are eating ground beef without the meat. I will take dairy over meat any day of the week. And because I cannot mix the two together (for kosher reasons) I find using veggie ground is the best option.

You need to make this taco salad because this salad is worth gossiping about!

Vegetarian Taco Salad with Avocado Cream Dressing

Yield: 4 servings

INGREDIENTS:
2 heads of romaine lettuce, chopped
1 cup veggie ground meat
1 tbsp taco seasoning
1 cup corn kernels
1 cup shredded cheddar cheese
1 cup chopped tomatoes
2 green onions, chopped
Dressing:
1 avocado
1/4 cup cilantro leaves
1/2 cup water
1/4 cup plain Greek yogurt or sour cream
Juice of 1 lime
1/2 tsp garlic powder or 1 clove of garlic
Salt/pepper, to taste

DIRECTIONS:
1. In a pan with a tsp of olive oil, start browning the veggie ground meat. Add in taco seasoning. Cook until well mixed and meat is brown. Set aside.
2. Make the dressing: In a small food processor, make the avocado cream dressing by placing all the ingredients in the food processor and grinding until smooth. Set aside.
3. To assemble the salads: Divide lettuce into 4 bowls. Top each bowl with 1/4 cup of each topping. Sprinkle with green onion. Serve with avocado cream dressing and tortilla chips. Enjoy!

Note: Alternately you can make one giant salad using one large bowl.