Veggie Taco Salad with Avocado & Radishes

Taco salad gets fresh with heirloom beans, homemade tortilla chips, and leafy greens. Trumpet mushrooms pick up bright red color from a tart and tangy achiote marinade.

What You Get

Trumpet mushrooms

Achiote marinade

Flour tortillas

Frisée lettuce

Radishes

Arugula

Cilantro-lime dressing

Cooked yellow eye beans

Avocado

Feta cheese

What You’ll Need

Salt

Olive oil

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 425°F. Line 2 sheet pans with foil or parchment.

Step 2

Slice the mushrooms into rounds. In a bowl, toss the mushrooms with the achiote marinade and season with salt. Arrange on one of the prepared pans and roast until golden, 20 to 25 minutes.

Step 3

Meanwhile, place 3 tortillas on the other pan, and brush lightly with oil. Bake until golden and crispy, flipping the tortillas once during cooking, 10 minutes total. Once cool, break the tortillas into bite-size pieces.

Step 4

Trim the base of frisée, separating the leaves into bite-size pieces. Trim and thinly slice a few of the radishes. In a large bowl, combine the frisée, arugula, and radishes. Drizzle with the cilantro-lime dressing, season with salt, and toss to coat. Fold in the crispy tortillas last. Drain the beans. Peel, pit, and slice the avocado.

Step 5

Heap the taco salad on plates, top with the mushrooms, beans, avocado, and feta, and serve.

Contains: milk, wheat.