TACO SALAD

INGREDIENTS:

SALAD:
1 bag chopped kale, stems removed
2 limes, juiced
pinch flake salt

1 can black beans, rinsed
1 cup frozen corn, defrosted
1 orange capsicum, diced
1/2 red onion, diced
1 avocado, diced
Handful corn chips, crushed

2 chik'n burgers, fried/baked and diced

OPTIONAL:
Handful Iceberg Lettuce (shredded)
Handful Hemp Seeds (to taste)
Coriander (to taste)
1/2 cup Cheeze (cubed/shredded)
1 Tomato (diced)
Pico de gallo (to taste)

CASHEW CREAM:
1 cup soaked raw cashews
1 lime, juiced
Salt + Pepper to taste
Apple Cider Vinegar to taste

INSTRUCTIONS:

1. Tear kale to small pieces in large bowl; add salt and lime juice and massage thoroughly for 5 minutes to break kale down
2. Bake chik'n burgers until crispy
3. Make cashew cream in blender - should be thick/creamy and not too thin
4. Combine all in big bowl with 3/4 cup cashew cream
5. Add diced chik'n on top of salad, and top with more cashew cream/crushed chips/salt/pepper