"Taco Salad" Avocado, Egg, Jicama, Salsa

This is a great quick and easy lunch 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 recipe I hope you enjoy it!

Recipe Ingredients

4 hard boiled eggs

2 avocados

2 radishes sliced thin

1 jicama sliced thin or a package of jicama “tortillas”

1/4 cup of salsa

radish and cilantro flowers

2 tbsp of sunflower seeds

4 tbsp of olive oil

salt and pepper to taste

nasturtium serrano sauce

2 serranos

2 cups of nasturtium leaves

1 cup of veganaise or mayo

salt to taste

Recipe Instructions

For the 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!