Vegan Taco Salad

The perfect summer night salad!

The Fixins
Kale, shredded
2 C cabbage, shredded
1 Can black beans, drained and rinsed
1 Can corn, drained and rinsed
1 Can black olives, drained
Tomatoes, cut into pieces

BBQ Tempeh
1 Package tempeh, cubed
1 C BBQ sauce of choice

In a medium skillet, saute tempeh on medium heat. I DID NOT use oil, but you can if need be. Make sure to flip the pieces occasionally until they are all golden brown and crispy. Finally, add in sauce and let simmer for 5 to 10 minutes until it caramelizes.

Avocado Dressing
1 Ripe avocado
1 Cloves garlic
1/2 Red onion
1 C almond milk
2 Salt, to taste
Juice from 2 limes
A couple dashes of cayenne pepper, or more

Add all ingredients to a blender until smooth. You can add more of anything until it’s to your liking. This was a spur of the moment dressing that tasted amazing on that salad!

Toss all the fixins in a large bowl then add the tempeh. Top everything off with the avocado dressing, salsa and some crumbled tortilla chips.