Glass Jar Layered Taco Salad
Prep time: 10 minutes Servings: 1
1/2 avocado 1/4 teaspoon serrano pepper 1 tablespoon cilantro 2 tablespoons NAKANO Organic Seasoned
Rice Vinegar 2 tablespoons sesame oil 1 teaspoon lime juice 1/3 teaspoon salt 1/2 cup corn 1/2 cup red cabbage, shredded 1/2 cup jicama, diced 1/2 cup black beans, rinsed 1/2 cup shredded green cabbage 1/2 cup cherry tomatoes, halved 1/2 cup extra-firm tofu, diced 1/2 cup corn chips, crushed 1/2 cup spinach 1 tablespoon queso fresco
In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.