Vegetarian Chicory Taco Salad


Our winter CSA started this week, isn’t it beautiful?! I am very excited about this CSA because it promises to supply me with a variety of vegetables I have used very rarely or not ever tasted. One of those that came this week was chicory, I don’t think I had ever tasted chicory before. I like the touch of bitterness in this green.

I decided to use half the head in a meatless taco salad. We finished the salad with a splash of lime – tasting it before and after, the lime cut the bitterness and the salad was delicious. We all devoured it.

12 oz frozen plant-based meat crumbles ( I used Morning Star Farms Grillers)

1 tablespoon oil

1 Tbsp tomato paste

1/2 teaspoon chili powder

1/2 teaspoon cumin

½ head chicory, chopped

1 pint cherry tomatoes, halved

1 avocado, cubed

½ red onion, chopped

1 (15-ounce) can black beans, drained and rinsed

Shredded cheddar

Pickled sliced jalapeños and peppadews, to taste

Home-made or store bought tortilla chips

1 lime, juiced (about 2 tablespoons)

DIRECTIONS

In a large bowl, toss the chicory, tomatoes, onion, avocado, black beans, and cheddar. Set aside.

Heat a covered sauce pan over medium-high heat. Add the meat crumbles, cover and cook for 2 minutes (or according to package directions). Remove the cover, lower heat to medium low and add the tomato paste, chili, and cumin. Stir and cook until the flavor is distributed and the crumbles are cooked through, about another 2 minutes.

Add the crumble mixture and lime juice to the salad and toss.

Serve with tortilla ships, jalapeños, and peppadews. Enjoy!

Serves 4

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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