Reverse Taco Salad

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This isn’t your typical carb-heavy, super-fatty taco salad you’d get from a restaurant or fast-food chain. This is full of phyotchemicals, vitamins, antioxidants, and FLAVOR. Plus, it’s really easy to make – which I’m always a fan of.

Ingredients:

2 cups of organic spinach.

1/8 cup of Daiya cheddar cheese (or other vegan cheese that melts).

1 cup of mixed bell peppers – I chose red and green.

1 cup of cooked and drained ground turkey (cooked with mexican spices and onions). Or you could do black beans or other fat-free beans here.

3 tortilla chips – I chose Way Better brand’s because they are way better for you than any others I saw on the shelf at Whole Foods. Why only three? Because they’re just a garnish and you sprinkle them on top. This is a reverse taco salad, because the spinach is the main event, not the carbs.

5 organic cherry tomatoes, halved.

2 tablespoons of salsa of your choice.

You could also add guac or avocado slices if you want.

Directions:

Cook the meat for 45 seconds, then the cheese on top of it for 15 secs or until melted.

Place everything in this order on a plate:

Spinach, meat with cheese melted over it, bell peppers and tomatoes, salsa, then chips crumbled on top.

Enjoy!

 

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