Try this "taco salad", with jicama, avocado, and egg!
It is a fantastic lunch, that won't make you feel guilty for having seconds! This that can be thrown together literally in minutes if you have a few things on hand.
During this unique time in history, eggs seems like something we can and should always have on hand.
If you happen to have an overabundance of eggs, hard boiling them is a great way to have protein on hand that can be used in multiple ways and provide some different texture than your typical breakfast scramble or over easy.
I always have uses for hard boiled eggs they can go in all types of salads, sandwiches, and you can make sauces out of the yolks as well. This is super easy and fast, and surprisingly filling. Here is the perfect vegetarian salad that is perfect for summer! Here is the taco salad bowl recipe I hope you enjoy it!
"Taco Salad" with Jicama, Avocado, and Egg
For the taco salad
- 4 whole hard boiled eggs
- 2 whole avocados
- 2 whole red radish (sliced thin)
- 1 large jicama (sliced thin (or a pkg of jicama "tortillas"))
- 1/4 cup salsa
- salt (and pepper (to taste))
Garnish
- 2 tbsp sunflower seeds
- 1/4 cup radish flowers
- 4 tbsp olive oil
Nasturtium Serrano Sauce
- 2 whole serranos (sliced)
- 2 cups nasturtium leaves
- 1 cup vegenaise (or mayo)
- 3/4 tsp salt
How to make nasturtium sauce
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Place everything in vita mix and puree until smooth, season with salt and set aside.
For the salad
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Place a few spoonfuls of nasturtium sauce down on the plate. Then slice avocados and eggs and place around the plate and season both with salt. Add some of your favorite salsa to the plate.
Then finish with radishes, sunflower seeds, cilantro, and radish flowers. Drizzle everything with a little olive oil cracked pepper. Serve and enjoy!
