SuperCharged Tex Mex Taco Salad with Avocado Cumin-Lime Dressing.

Ingredients

8 cup romaine lettuce, shredded, cut into thin shreds (about 2 hearts)

1 can (2 cups) organic chickpeas, rinsed, drained (or make DIY dried chickpeas from scratch)

1 can (1 cup) organic black beans, rinsed, drained (or make DIY dried beans from scratch)

2 cups grape tomatoes, sliced in half

½ cup cilantro, coarsely chopped

1 avocado, cubed

½ cup carrots, chopped

½ English cucumber, sliced

¼ cup red onion, finely chopped

1½ cup fresh organic, non-GMO corn kernels, optional

1 large sweet red, orange or yellow pepper, cubed

Avocado Cumin-Lime Dressing

2 ripe avocados

1-2 tablespoons lime juice

2 tablespoons coconut oil

½ teaspoon Himalayan sea salt

¼ teaspoon freshly ground black pepper

½ teaspoon ground cumin

Pinch chili pepper

½ cup water

Garnish.

½ cup walnuts, coarsely chopped

¼ cup cilantro, coarsely chopped

Splash of love