Wednesday, August 7, 2013

Vegan Soy Chorizo Taco Salad!

Starting to see a theme over here?  Well I have to embrace my local ingredients and take advantage of what is in the here and now!  I am sure Ry and I will want a change in cuisine sometime soon, but for now, drum roll please.......vegan soy chorizo taco salad!  I have been wanting to do a raw version of this for some time, so look for that in the near future!

I had some left over cactus salad, so I thought this would be an awesome addition to the salad!  It definitely gives it a little sumpin' extra to the typical taco salad that you may be used to.

Vegan Soy Chorizo Taco Salad

So you can choose your favorite dressing for this salad.  I would suggest either an oil free cilantro-lime avocado dressing (healthy version) or a bit more sinful vegan jalapeno salsa cream.

chopped lettuce (either romaine or butter lettuce)
soy chorizo (I use Trader Joe's Soy Chorizo)
cactus salad
chopped yellow onion
1/2 avocado sliced into pieces
red onion chopped
1 vine ripe tomato chopped
dressing of choice (see recipes for cilantro-lime avocado dressing or vegan jalapeno salsa cream

Heat a saute pan with evoo and saute yellow onion and soy chorizo until onion is golden.  Turn to low and start making the salad.  Or, if you haven't already, this is the perfect time to make your dressing!
The way I arrange the salad is not to mix all the ingredients, but to pile them on.  I start with the lettuce, then throw on the tomatoes and red onions, followed by the cactus salad.  When you are ready to eat, I then throw on the warm soy chorizo/onion mixture (that way everything else doesn't get heated and wilted).  Drizzle on your dressing and you are ready to go!

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