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Crispy Taco Salad


This is a delicious salad. The avocado (for me) is critical to bringing together the spicy "meat" and crispy lettuce with a smooth, creamy delight.


2 cups cooked brown rice (I used a brown basmati)
1 can (14 ounces) no salt added navy beans, drained and rinsed
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 tbsp Taco Seasoning Mix
1 tbsp Garlic Gold Oil or olive oil
8 cups mixed greens of your choice
1 avocado, cubed
your favorite salsa
your favorite tortilla chips



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