Taco Salad with Plant-Based Protein
By Nancy Eisman
On Monday or any other day of the week, Melissa’s line of Plant-Based Proteins make it easy and economical to jump on the meatless bandwagon. Soy Taco, Soy Ground, and Soyrizo are protein-rich, non-GMO and cholesterol-free solutions when eating less meat is the way you want to go.
Using Soy Taco in this perfect-for-lunch Taco Salad is as much of a no-brainer as subbing Soy Ground in your favorite pasta sauce or casserole recipe is for dinner, and as Soyrizo with scrambled tofu and baby Dutch Yellow® potatoes is a delicious breakfast entrée. The virtual reality of these plant-based, ready-to-go replacements is sure to pleasantly surprise your palate.
To assemble the salad, start by spreading some white and blue tortilla chips in a bowl or on a platter. Top the chips with the shredded Brussels sprouts. Next pour in the Soy Taco that you cook according to package instructions, followed by the red onion and sautéed corn (tray pack). Add in some creamy, velvety and honey-sweet Sapurana mango and zesty sliced, pickled jalapeños, douse with as much avocado dressing as you please, finish off with a drizzle of Melissa’s Costa Azul hot sauce, and get ready to dig in. Meatless really does taste great.
Taco Salad
2 cups white tortilla chips
2 cups blue tortilla chips
3 cups Brussels sprouts, shredded
1 cup red onion, diced
1 package Soy Taco, prepared according to package instructions
2 cobs of corn, de-cobbed and sautéed
1 Sapurana Mango, peeled and cubed
2-3 pickled jalapeños, sliced
Avocado Dressing:
1 large avocado
Juice of 1 lime
¼ cup olive oil
2 tablespoons seasoned rice vinegar
1-3 tablespoons water
Salt & pepper to taste
Costa Azul Hot Sauce, for drizzling
To make the dressing put the avocado, lime and olive oil in a blender. Blend to combine, adding water as needed to get to a dressing consistency. Season to taste.
Spread the chips on a platter or in a bowl.
Top with the Brussels sprouts.
Pour on the cooked Soy Taco.
Add in the red onion and sautéed corn.
Place cubed Sapurana mango and sliced jalapeños on top.
Douse with avocado dressing.
Drizzle with Costa Azul.
On Monday or any other day of the week, Melissa’s line of Plant-Based Proteins make it easy and economical to jump on the meatless bandwagon. Soy Taco, Soy Ground, and Soyrizo are protein-rich, non-GMO and cholesterol-free solutions when eating less meat is the way you want to go.
Using Soy Taco in this perfect-for-lunch Taco Salad is as much of a no-brainer as subbing Soy Ground in your favorite pasta sauce or casserole recipe is for dinner, and as Soyrizo with scrambled tofu and baby Dutch Yellow® potatoes is a delicious breakfast entrée. The virtual reality of these plant-based, ready-to-go replacements is sure to pleasantly surprise your palate.
To assemble the salad, start by spreading some white and blue tortilla chips in a bowl or on a platter. Top the chips with the shredded Brussels sprouts. Next pour in the Soy Taco that you cook according to package instructions, followed by the red onion and sautéed corn (tray pack). Add in some creamy, velvety and honey-sweet Sapurana mango and zesty sliced, pickled jalapeños, douse with as much avocado dressing as you please, finish off with a drizzle of Melissa’s Costa Azul hot sauce, and get ready to dig in. Meatless really does taste great.
Taco Salad
2 cups white tortilla chips
2 cups blue tortilla chips
3 cups Brussels sprouts, shredded
1 cup red onion, diced
1 package Soy Taco, prepared according to package instructions
2 cobs of corn, de-cobbed and sautéed
1 Sapurana Mango, peeled and cubed
2-3 pickled jalapeños, sliced
Avocado Dressing:
1 large avocado
Juice of 1 lime
¼ cup olive oil
2 tablespoons seasoned rice vinegar
1-3 tablespoons water
Salt & pepper to taste
Costa Azul Hot Sauce, for drizzling
To make the dressing put the avocado, lime and olive oil in a blender. Blend to combine, adding water as needed to get to a dressing consistency. Season to taste.
Spread the chips on a platter or in a bowl.
Top with the Brussels sprouts.
Pour on the cooked Soy Taco.
Add in the red onion and sautéed corn.
Place cubed Sapurana mango and sliced jalapeños on top.
Douse with avocado dressing.
Drizzle with Costa Azul.
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