You know how much I love faux recipes, right? What makes this awesome gluten free salad a faux southwestern as compared to a full southwestern is the lack of corn and avocado. For those of you who can have those ingredients, I urge you to include them on your salad.
Today’s recipe is inspired by what you may have available in your pantry, considering the times we’ve been living in. This particular salad is also a flexible recipe. We’ve included notes on what you can easily substitute in case you don’t have the exact ingredients I call for.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Stone Fruits, Strawberry, Squash & Gourd, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE
*For this recipe, you’ll use a ground meat of your choosing.
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