Taco Salad Wrap

Lately I have been eating a lot of wraps. That often happens when I buy collards as the bunch has 7 or 8 big leaves. (Although they are great in green smoothies also, but..) I finished the last one this weekend with something new. My intention was to have a taco salad for dinner & then I decided to put some of the salad in the collard leaf. I layered with some cedar (pine) nuts, my taco dressing, crushed up corn chips –I have lots, have been experimenting, spicy (or any) flax crackers would work also. Then I topped with some salsa I just made and wrapped up and ate. It was great.

I have the rest of the salad the way I usually do. It’s a tossed salad – which incidentally always seems to have iceberg lettuce, which I rarely eat – least nutritional, but this salad is less about nutrition as it is taste & texture. Top the salad with dressing, mix, then add crushed up corn chips and salsa. Optional is the crushed pine nuts mixed with nutritional yeast & salt & spices, .. gives a sort of cheesy taste.

Taco Dressing

2T almond butter
½ lemon squeezed
1 T hemp oil
1T water
½ T agave
1 t Mexican (taco) seasoning
½ t salt

Mix together in a bowl.

Salsa

4 tomatoes
1 onion
½ red pepper
3T celery leaves (I usually just chop down a bit from top of stalk)
Cilantro – to taste
1-2 garlic cloves
1 jalapeno
½ T vinegar (or lemon squeezed)
1 t salt
½ t chili & onion powder

Sometimes I chop up ½ of the tomatoes, red pepper & onion and process the rest. Last night I put them all in the food processor, but pulse chopped some of the ingredients and finely blended the rest. Blend all together in a bowl. & Enjoy!