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Ingredients
- 4 cups mixed salad greens
- 1 cup green cabbage, finely shredded
- 1/2 cup, plus 4 tablespoons fresh cilantro, chopped
- 2 cups soy taco meat, at room temperature (recipe follows)
- tortilla chips, crushed
- 2 avocados, sliced thinly
- pinch salt
- freshly ground pepper, to taste
- muy chipotle dressing, room temperature
Directions
- combine salad greens and cabbage. season with salt and freshly
- ground pepper. arrange greens on four plates. top with taco meat,
- tortilla chips and avocados. garnish with wedges of lime and 1
- tablespoon cilantro and avocado slices. serve with chipotle dressing.
Notes
adapted from "the native foods restaurant cookbook" by tanya petrovna
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