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 3 months ago Updated 3 months ago

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.