Ingredients
- 4 leaves green leaf lettuce
- 4 large leaves red leaf lettuce
- 1 carrot
- 1 ear fresh organic corn
- ½ cup fresh cilantro
- ½ cup red bell pepper
- ½ cup scallions
- 12 - 15 cherry tomatoes
- ¾ cup clover sprouts
- 1 avocado
- ½ cup red cabbage
- 1 lime
- Olive oil for drizzle
- Cayenne to taste
- Celery seeds (crushed) to taste
Taco Salad:
Wash and dry lettuces. Chop in thin strips and transfer to a big bowl. Wash and cut corn kernels off cob. Shred carrot. Chop the cilantro, red pepper, scallions, and cabbage. Half the cherry tomatoes and cube the avocado.
Creatively arrange the rest of the vegetables on top of the lettuce.
Sprinkle cayenne and celery seeds.
Add freshly squeezed lime to taste and olive oil.