Taco Salad is one of those American dishes that are utterly foreign here, and sometimes I get a real jones for it. Not the traditional version with ground beef and cheese - yuck - but rather this fresh version.
Today's:
Base of massaged kale, to make it extra vegan. Gives it a nice heft. *See note below. Lettuce works too, obvs.
Tomatoes
Fibely chopped red onion
Red Pepper
Canned black olives (not optional! These are what make it taste like my mom's!)
Kidney beans
Avocado
If I were in the US, I would also add these 'tamed jalapeños' that are available there - so good if you can find them.
Dressing:
Start with equal parts vegan mayo and hot salsa, adjust to taste. It's hard to find good ready-made salsa in the UK, but luckily the underwhelming jarred variety works really well here.
Serve huge portions, with tortilla chips!
*How and why massage kale? You basically work the kale for a while with your fingers to make it tender enough to eat raw. Don't be gentle!
Undressed:
Dressed:
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