Plant Based Taco Salad with Mango Habanero Preserve Recipe

Salad Ingredients:

2 cups Beans: For hearty, plant-based protein- black beans, garbanzo beans, or pinto beans work well.
4 cups Lettuce: any type of organic lettuce
My favorite is pre-washed mixed baby greens with arugula.
3 cups Crisp veggies: I love a mix of roasted corn (fresh or frozen), bell pepper (any color), green or red onion and tomatoes.
2 Avocados: sliced
1 cup Cheese: (if vegetarian ) Shredded cheddar is delicious on a taco salad, or use a traditional Mexican cheese like a Queso fresco made of goat or cow milk.
Lime Tortilla chips: A truly great salad needs some kick, and the added tart flavor from these chips perks everything up.


Salsa ingredients:

1 1/2 cup (125 mL) diced pitted peeled mango
OR (1/2 c mango, 1/2c papaya. 1/2 c pineapple)
1⁄4 -1⁄2 cup fresh cilantro, chopped
1 tsp lime zest
1⁄4 cup lime juice
1⁄2 cup sweet onion-chopped
1⁄2 cup diced grape tomatoes
1⁄4 cup bottle green tomatillo taco sauce like” La Victoria Sauce (optional)
2 Tbsp. Akaka Falls Farm Mango Habanero Preserve
1⁄2 Habanero Chili Pepper finely diced. You may use jalapeño, Serrano, Fresno or any pepper of your choice for a milder taste.
3 cloves garlic
1⁄2 tsp cumin
Salt to taste


Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart