Mega Crunch Sun-Dried Tomato-Pepita Taco Salad

Ingredients

For the Pepite and Sun-Dried Tomato Taco Crumble (makes 2 packed cups)

  • 2 medium garlic cloves (8 g), or to taste
  • 6 tablespoons (74 g) oil-packed unsalted sun-dried tomatoes, drained
  • 1½ cups (160 g) roasted pepitas
  • 2 to 3 teaspoons chili powder, to taste, plus more for serving
  • 1½ teaspoons ground cumin, plus more for serving
  • 3/4 to 1 teaspoon red pepper flakes, to taste
  • 1½ tablespoons extra-virgin olive oil
  • 3 tablespoons salsa* Fine sea salt, for serving

For the Easy Lime Dressing (makes 2/3 cup)

  • 6 tablespoons fresh lime juice (from 2 or 3 large limes)
  • ¼ cup extra-virgin olive oil
  • 2 to 4 teaspoons pure maple syrup, to taste
  • Fine sea salt and freshly ground black pepper

For the salad

  • 1 large head iceberg lettuce (700 g). chopped
  • 1 pint grape or cherry tomatoes, halved (300 g)
  • 2 ripe medium avocados (400 g total), pitted and chopped
  • 3/4 cup (105 g) diced red onion, rinsed and drained
  • 1/2 cup (11 g) fresh cilantro, minced, or more to taste
  • 1/2 cup Cashew Sour Cream (optional)
  • 1/4 cup pickled jalapeños, drained (optional)
Method
  1. Prepare the Pepita and Sun-Dried Tomato Taco Crumble a food processor, place the garlic and sun-dried tomatoes and process until minced. Add the pepitas, chili powder.cumin red pepper flakes, oil, and salsa Pulse until coarsely chopped about 25 times. Avoid overprocessing the pepitas, you want to stop pulsing just as the mixture starts to come together to there is some texture remaining. Taste the mixture and season with salt. Set aside.
     
  2. Prepare the Easy Lime Dressing: In a small jar. combine the Lime juice, oil, maple syrup (starting with 2 teaspoons), and salt and pepper to taste. Secure the lid and shake the jar vigorously for 10 seconds or so to combine. (If you don't have a jar vigorously whisk the dressing in a medium bowl until combined)
     
  3. To make each salad, put a couple big handfuls of lettuce in each bowl and top with 1/2 cup of the tomatoes, one-quarter of the avocado, 3 tablespoons of the red onion, I tablespoon of the cilantro, 1/2 cup packed taco crumble, 21/2 to 3 tablespoons of the dressing, 2 tablespoons of the Cashew Sour Cream (if using), and I tablespoon of the pickled jalapeños (if using) Add a small sprinkling of chili powder, cumin, and salt on top, to taste, and enjoy.

STORAGE

Store the components in separate airtight containers in the fridge for up to 4 days. Alternatively, you can assemble one large salad in an airtight container, using all the components except the avocado and dressing, and store it in the fridge for up to 4 days. When ready to serve, add the dressing and chop the avocado fresh. The taco crumble can be frozen in a freezer bag with the air pressed out or in an airtight container for up to 2 months.

TIP

* The spice level of the salsa you use is an easy way to change up this taco crumble! I like to use medium or hot salsa for a gentle amount of heat.

MAKE IT KID-FRIENDLY

Crumble some tortilla chips on top of their salad. Kids love crunch! Use a mild salsa.

UP THE GLOW

Sprinkle some hemp hearts onto each salad for a protein boost!
 

Source
Meal-Worthy Salads