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.
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.
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.