Mushroom and Walnut Chopped Salad (2 servings)

Name: Mushroom and Walnut Chopped Salad (2 servings)
Ingredients: 3 tomato (diced); 1 red bell pepper (small, diced); 1 stalk celery (diced); 4 stalks green onion (sliced); 1 zucchini (small, diced); ½ cup cilantro; 1 tbsp taco seasoning; 1 cup walnuts (roughly chopped); 1 cup mushrooms; 1 tbsp coconut aminos

Freshly prepared quinoa salad with diced tomatoes, cucumbers, green onions, and cilantro on a black plate. Healthy, colorful, and nutritious vegetarian meal option. Perfect for lunch or dinner.

3 tomato (diced)

1 red bell pepper (small, diced)

1 stalk celery (diced)

4 stalks green onion (sliced)

1 zucchini (small, diced)

½ cup cilantro

1 tbsp taco seasoning

1 cup walnuts (roughly chopped)

1 cup mushrooms

1 tbsp coconut aminos

1. Add the tomatoes, bell peppers, celery, green onions, zucchini, cilantro, and 1/2 of the
taco seasoning to a large bowl. Mix well to combine.
2. Add half of the vegetable mixture into a food processor or blender. Blend until pureed. Return the purée to the original bowl and toss well to combine with the remaining vegetables.
3. Place the remaining taco seasoning, walnuts, mushrooms, and coconut aminos into the food processor or blender and pulse until crumbly. Don’t over-blend. Remove the mixture from the food processor and stir it into the vegetable mixture.
4. Divide evenly between plates or bowls and top with extra green onions and cilantro. Enjoy!