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Two: Taco Salad with Creamy Cilantro Dressing

Megan Gordon
  • minutes
  • Serves 2

INGREDIENTS

1/2

Avocado, large

1/3 cup

Cherry tomatoes

1 cup

Cilantro, loosely packed

1 clove

Garlic

3 tbsp

Green onions

2 1/4 cups

Romaine lettuce

3 tbsp

Black olives

2 tbsp

Lime juice, fresh

1/2 cup

Quinoa, cooked and cooled

3

grinds Black pepper, freshly ground

1/2 tsp

Kosher salt

1/2 cup

Olive oil

2 tsp

Sherry vinegar

1/2 cup

Tortilla chips

1/4 cup

Cheddar or pepper jack cheese

1/2 cup

Sour cream

1

Water

1/2 cup

Black, kidney, or pinto beans, rinsed and drained