4 people

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)


  • 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

Nutritional information

Calories: 423kcalCarbohydrates: 33gProtein: 4gFat: 40gSaturated Fat: 4gCholesterol: 4mgSodium: 1011mgPotassium: 529mgFiber: 16gSugar: 6gVitamin A: 172IUVitamin C: 62mgCalcium: 49mgIron: 2mg

Certified Reconditioned Standard

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people

How to make nasturtium sauce

  • Place everything in vita mix and puree until smooth, season with salt and set aside.

For the salad

  • 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!
    Taco Salad with Jicama, Avocado

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