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Taco Salad in a Mason Jar

Serves 5 60 minute prep time

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Taco Salad in a Mason Jar

What’s better than tacos? Taco salad, in a jar. Prepped in less than an hour, then ready to eat in minutes.

Ingredients

  • Chili lentils (recipe below)
  • Vegan ground “beef”
  • 4 tomatoes
  • 2 avocados
  • Juice of 1 lemon
  • 1 cup corn nibblets
  • 1 head lettuce
  • Lime cilantro dressing (recipe below)
  • Chopped cilantro
  • Tortilla chips (optional: gluten-free)
  • 5 Mason Jars
  • Chili lentils:
  • 1 Tbsp coconut oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup dried lentils
  • 14 oz can diced tomatoes
  • 1 bay leaf
  • 1 cup veggie stock (plus additional if lentils get too dry)
  • Lime cilantro dressing:
  • 1 avocado
  • Handful fresh cilantro (stems too!)
  • Juice of 2 fresh limes
  • Zest of 1 lime
  • Water

Preparation

  • Chili Lentils:

    1. 1. In heavy bottomed pan, heat coconut oil on medium heat.
    2. 2. Add onion and cook until translucent.
    3. 3. Add garlic and cook another minute.
    4. 4. Add spices and salt.
    5. 5. Add lentils (rinsed and drained), diced tomatoes, bay leaf and veggie stock. Stir and bring to a boil.
    6. 6. Lower heat and simmer for 45 minutes, stirring occasionally. If mixture gets too dry, add a bit more veggie stock.
    7. 7. Once lentils are done, take out bay leaf and let cool before adding to jars.
  • Lime Cilantro Dressing :

    1. 1. In blender, add avocado, cilantro, lime juice, zest and ½ cup water.
    2. 2. Blend and add more water to reach desired consistency.
    3. 3. Set aside
    4. 4. As the lentils are still simmering, chop tomatoes, lettuce and avocado into bite-sized pieces. Squeeze lemon juice onto avocado and toss to ensure it doesn’t turn brown.
  • Mason Jars

    Stack your jars in the following order:

    1. 1. Dressing
    2. 2. Vegan ground “beef”
    3. 3. Chopped tomatoes
    4. 4. Chili lentils
    5. 5. Chopped avocado
    6. 6. Chopped lettuce
    7. 7. Cilantro
    8. 8. Crumbled tortilla chips
  • Store in fridge up to 5 days. To eat, dump jar upside down into salad bowl and enjoy.

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