High Protein Vegan Taco Salad

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Salad Ingredients

225g Nadura* Meat-Free Mince
100g Black Beans, cooked
90g Cherry Tomatoes, cut in quarters
75g Sweetcorn
60g Red Bell Pepper, diced
70g Lettuce (romaine or mixed greens)
25g Tortilla Chips
5g Sunflower/Avocado Oil
2g Taco Seasoning

Dressing Ingredients

80g Ripe Avocado
20g Lime juice
15g Fresh Coriander, chopped
10g Olive Oil
5g Garlic Clove, chopped
1g Ground Cumin
40g Water (adjust for consistency)
Salt
Pepper

Mince

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

To prepare the dressing add all dressing ingredients to a blender or mini food processor and blend until smooth and creamy. Add a bit more water if you prefer a thinner, pourable consistency.
For the salad, in a pan, heat oil and stir fry Nadura* mince for 5 minutes over medium heat.
Sprinkle in taco seasoning, season with salt and pepper; stir and cook 1–2 more minutes.
Set aside in a bowl to cool slightly before layering
To assemble the salad, take 2 tall jars, pour half the dressing in each jar as a base.
Add the cooled mince mix, followed by black beans, corn, chopped tomato, bell pepper, lettuce and the final layer of crushed tortilla chips.
When ready to eat, shake the jar well and serve the salad in the jar. Alternatively add into a bowl and mix so dressing coats everything.
The salad jars can be prepped and stored upright in the refrigerator fresh up to 3 days.