Zengarry Taco Salad with Herbed Cilantro Lime Dressing

This salad is a favourite all year long but it’s extra delicious when the ingredients are fresh, local or from the garden. We shredded some Zengarry Smokey Jalapeño cashew cheese from frozen into the salad and used the Garlic and Fine Herbs cashew cheese to make the creamy cilantro lime dressing.

Salad Ingredients

• 8-10 cups fresh greens

• ½ avocado chopped

• ½ can black beans

• ½ cup corn

• ½ cup chopped tomatoes

• 3 Tablespoons Zengarry Smoky Jalapeño cashew cheese (frozen)

• 2 Tablespoons Green Onion

• Beyond Meat Beef or 2 patties (can also use lentils or meat alternatives)

• Taco Seasoning

• Corn Chips

Dressing Ingredients

• ½ container Fauxmagerie Zengarry Garlic and Fine Herbs

• 1/4 unsweetened almond milk (add more for desired consistency)

• Juice from 2 limes

• 2 Tablespoons fresh cilantro

• Salt and pepper to taste

Instructions:

1. Cook up meat substitute with taco seasoning. We used Beyond Meat patties and broke them apart when cooking. Set aside when cooked.

2. Open a can of black beans. Strain and rinse. Portion ½ cup for the salad.

3. Chop salad greens, tomatoes, avocado and green onion.

4. On a plate or in a bowl layer greens, tomatoes, avocado, black beans, shredded Zengarry Smokey Jalapeno from frozen, green onion, corn.

5. In a small bowl add Fauxmagerie Zengarry Garlic and Fine Herbs, almond milk, lime juice and whisk together. Finely chop cilantro and add to the dressing with salt and pepper. Mix together.

6. When serving add the Herbed Cilantro Lime Dressing and crumble corn chips.