One of the things that keeps me motivated to eat salad, other than when it’s summer, is to include something hot — both in terms of actual heat and spice. This layered taco salad, a cousin to loaded nachos, couldn’t be easier to make. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. Photos by Evan Atlas.
- Romaine lettuce or mixed greens as needed
- Natural stoneground tortilla chips, as needed
- 2 small tomatoes, diced
- ½ medium firm ripe avocado, peeled and diced
- 15-ounce can Amy’s Chili (your favorite variety) or about 2 cups leftover Classic Veggie Chili
- ½ cup Cheddar or pepper jack-style vegan cheese shreds (Daiya is great for this!), or as desired
- 1 or 2 fresh or pickled jalapeños or your favorite salsa
- Line two serving plates with lettuce or mixed greens.
- Arrange a layer of tortilla chips over the lettuce.
- Prepare the tomatoes and avocado as directed and set aside.
- Heat the chili until piping hot in a small saucepan, then divide between the two plates, spooning over the tortilla chips.
- Sprinkle the cheese shreds over the chili.
- Divide the diced tomatoes and avocado over the cheese shreds, then finish with the jalapeños or salsa. Serve right away.
- Here are more main-dish salads.