Mexi Chop Salad

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Servings: 4 Prep: 25 min Cook: 20 min Dairy Free GAPS Gluten Free Keto Paleo Vegan Homestyle No Leftover Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Lime, Full Fat Coconut Milk, Romaine Hearts, Avocados, Cherry Tomatoes

Ingredients

1 tablespoon extra virgin olive oil ⚠

1 zucchini

sea salt, to taste ⚠

ground black pepper, to taste ⚠

1 lime ⚠

8 ounces full fat coconut milk ⚠

2 tablespoons taco seasoning

2 romaine hearts ⚠

2 avocados ⚠

1 pint cherry tomatoes, or grape tomatoes ⚠

Instructions

1. Heat olive oil in a pan over medium heat.

2. Chop the zucchini and sauté in olive oil for about 5 minutes, stirring often. Season with salt and pepper to taste and transfer to a bowl to cool.

3. Juice the lime. In a salad dressing cruet or a small jar with a lid, mix together the coconut milk, taco seasoning and lime juice.

4. Chop the romaine, place in a large bowl, and toss with the dressing.

5. Peel and cube the avocado and halve the tomatoes; add these to the bowl, along with the chopped zucchini, once cooled. Serve.