Vegan Taco Salad With Creamy Avocado Lime Dressing

• FOR THE SALAD:
• 8 ounces, weight White Button Mushrooms
• 1/2 Onion, Diced
• 1 ounce, weight Taco Seasoning
• 1/2 cups Canned Diced Tomatoes
• 1 head Romaine Lettuce, Chopped
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/2 cups Corn
• 1/2 cups Fresh Tomatoes
• Sliced Red Onions, To Taste
• Tortilla Chips, For Topping
• Hot Sauce, to taste
• FOR THE DRESSING:
• 1/2 cups Vegan Yogurt
• 1 teaspoon Maple Syrup
• 1/2 Lime, Juiced
• 1 clove Garlic
• 1/2 teaspoons Salt
• 1/4 cups Water
• 1/2 Large Avocado

1. Wipe mushrooms clean and chop very finely. You want them to resemble crumbles of beef.
2. Heat a frying pan on medium heat with a little bit of oil. Add chopped onion and mushrooms. Add a packet of taco seasoning. Cook on medium heat until mushrooms shrink and cook out their water, about 5-10 minutes. Add canned diced tomatoes and cook until tomatoes thicken the mixture and resemble ground beef, about 5 minutes.
3. For the avocado yogurt lime dressing, blend yogurt, maple syrup, lime juice, garlic clove, salt, water and avocado until smooth. Add a tiny bit of liquid, either lime juice or water, if you need to thin this out.
4. To assemble the salad, place lettuce in a large bowl. Top with mushroom meat, corn, fresh tomatoes, red onions and avocado yogurt lime dressing. Crush tortilla chips and add on top with hot sauce (optional).

salad, weight white button, onion, tomatoes, head romaine lettuce, black beans, corn, fresh tomatoes, red onions, tortilla chips, hot sauce, dressing, vegan yogurt, maple syrup, clove garlic, salt, ubc, avocado

Taken from tastykitchen.com/recipes/salads/vegan-taco-salad-with-creamy-avocado-lime-dressing/ (may not work)