Normally if someone tried to serve me iceberg lettuce, I'd grab them by the hair and toss them into the nearest lily pond. One of the few exceptions to this hard and fast rule is if it's served in this delicious taco salad.

Serves 4

1 head of iceberg lettuce

1 plum tomato, diced

3/4 avocado, diced

1/2 cup cooked quinoa

1 cup cooked taco veggie crumbles

1/4 cup sliced black olives

1/3 cup olive oil

2 Tbsp rice wine vinegar

juice from half of a lime

1 clove garlic

dash of cayenne

1/4 tsp salt 

crumbled tortilla chips for topping

Core the head of lettuce by banging it against the side of a sink. This will loosen the bitter core so you can easily remove it. Chop or tear the lettuce to bite size pieces. Add the tomato, 3/4 of your avocado, quinoa, taco seasoned veggie crumbles*, and black olives.

Prepare your dressing by adding the 1/4 of avocado that isn't in the salad, olive oil, vinegar, lime juice, garlic, cayenne and salt in a blender or small food processor. Blend until smooth and creamy scraping down the sides as needed.

Dip a piece of lettuce into the dressing and then adjust salt if you need a bit more.

Toss the salad in the dressing and then crumble some tortilla chips on top.

*This is a great way to use up any left over taco filling you may have from Taco Tuesday. If you don't have any leftovers and don't feel like making any filling, you can always save time and just use some Beyond Meat Feisty Crumbles.

Nutritional information Per serving: 602 cal., 53g fat, 20g protein