A quick and clean taco salad was today's lunch. So delicious - great enjoyed with grain-free tortilla chips, as the inside of a burrito, or completely on its own! Serves 1. 

INGREDIENTS:

JF California Style Guacamole
JF Cauliflower Taco Rice
Plain coconut yogurt 
Cilantro, coarsely chopped
Red onion, sliced thin on the mandoline
Radish, sliced thin on the mandoline
Romaine, chopped
Persian cucumbers, diced 
JF Simple Mustard Vinaigrette, to taste
Vegan feta cheese, crumbled (I like Trader Joe’s)
A squeeze of fresh lime juice
JF Spicy Salt, to taste 

JF California Style Guacamole:
5 ripe avocados
2-3 fresh jalapeños, deseeded and diced
¾-1 medium white onion, finely chopped
¾-1 red pepper to taste, finely chopped
2 limes, juiced
A generous handful of cilantro, coarsely chopped
JF Universal Salt, to taste
Fresh cracked black pepper, to taste

JF Cauliflower Taco Rice:
1 Tbsp avocado oil
1 garlic clove, minced
¼  white onion, minced
1 bag organic cauliflower rice
1 Tbsp chili powder
1 tsp cumin
½ tsp oregano
A handful of fresh cilantro, chopped (sub ¼ tsp dried cilantro)
½ tsp JF Spicy Salt
Fresh cracked black pepper, to taste
1 Tbsp concentrated tomato paste (sub ½ cup tomato sauce)
1 cup vegetable stock

PROCESS:

JF California Style Guacamole
Halve the avocados, remove the pits, and coarsely score them with a spoon.

Scoop out the avocado in chunks. Keep the pits for the bottom of the bowl to retain the avocado's color - my mom's trick! 

Add the lime juice and combine gently. Add the chopped jalapeño, onion, and red pepper, adding ½ jalapeño at first, and then slowly incorporating more to taste. Add cilantro, JF Universal Salt, and pepper. Garnish with an extra squeeze of lime, red pepper, and cilantro leaves.

JF Cauliflower Taco Rice
In a large sauté pan, heat the avocado oil over medium heat. Add the garlic and white onion. Sauté until softened. Add the cauliflower rice. As it cooks down season with chili powder, cumin, oregano, cilantro, JF Spicy Salt, and fresh cracked black pepper. Combine throughout. Add the tomato paste and vegetable broth. Cook this down until tender, about 10 minutes. Adjust the seasoning to taste. 

Taco Salad
Toss your diced Persian cucumbers in my JF Simple Mustard Vinaigrette (I used a coarse dijon for this recipe) and some roughly chopped cilantro. Set aside.

Season your plain coconut yogurt with JF Spicy Salt. Set aside.