Zesty Vegetarian Mexican Taco Salad

All the flavours of a taco in a healthy and fresh salad! On a bed of romaine lettuce, this salad is packed with black soybeans, cherry tomatoes, avocado, raw milk cheese and topped off with crunchy tortilla chips. This salad is an easy way to get fibre and healthy fats into your diet, and leave you feeling full and satisfied for hours.  

1 head organic romaine lettuce, chopped into thin slices ( about 4 cups)
1 can black soybeans, drained
1/2 cup organic cilantro, chopped
2 cups organic cherry tomatoes, sliced in half
1 organic avocado, diced
1 1/2 cup shredded raw milk cheese
2 cups Neal Brothers blue tortilla chips, broken up into small pieces  

Dressing

1/4 cup salsa (mild, medium or hot depending on taste)
Juice of 1 organic lime
1 tsp. Herbamare
3/4 cup extra-virgin olive oil  

Arrange lettuce on a large platter. Sprinkle black soybeans over top, then tomatoes, avocado and cilantro. Drizzle dressing overtop and then sprinkle salad with the cheese and broken up tortilla chips.  

Option: In a medium skillet, brown ground meat (you will need a little camelina oil if using chicken). Add in onion, garlic, salt, chili powder and cumin. Reduce and let simmer about 10-15 minutes to let flavours develop. Remove from heat. Add the cooked meat on top of the lettuce before adding the tomatoes and avocado.