Hungry Haley

it's more than food

The Traveling Taco Salad (Vegan, GF, NV option)

Haley HansenComment

PREFACE

My new travel-buddy (aka this salad) and I had lots of fun the other day. I put it together at my apartment, took it for a bus ride, gave it a tour of Downtown SLO, and then comfortably sent it home... to my tummy. Here are pictures! No typical tourist pictures here, mostly because I wasn't asking for weird vibes and glares from passers-by as I documented the 2-hour-life of this salad. No, thanks. 

My mind is going a million miles an hour right now - I'm on such an amazing Jesus-love high, trying to listen to a video for homework, and typing this post. Oh, and it's bedtime soon. 

Probably shouldn't have had that donut for dinner, or those oat flour date pieces for dessert. OOPS. Learn By Doing. But seriously, those date pieces from Whole Foods are like crack. They're like the cookie dough a vegan person never had. They're like the cuddle buddy I need. 

Cookie-dough-wanna-be. 

Cookie-dough-wanna-be. 

Comfort food makes the world go 'round. 

Pretend there's a two-day pause here because I started this on Tuesday and now it's Thursday, & here I am with some noticeable bags under my eyes, a brain as fried as KFC, and a full, 3-day weekend ahead of me! My to-do list, both mental and physical, is getting longer and longer as we speak. BUT LIFE IS GOOD, GOD IS GOOD...

This is where I finally ate my salad... BLISS! 

This is where I finally ate my salad... BLISS

& this salad is exactly what all you hungry, busy college kids need - it travels! It's your travel buddy :) 

Makes 1 salad

1/2 cup green beans, chopped
1/4 cup cherry tomatoes, chopped
1/3 cup cooked quinoa (Trader Joe's is my go-to)
1/2 cup black beans, rinsed and drained
1/2 cup sliced cremini mushrooms
1/2 avocado
Romaine lettuce or spinach
Oil, for the pan (I used avocado oil)
Lemon juice, for topping
Salt and pepper, to taste
NV option - 2 fried eggs

1. Heat a large pan over medium heat and coat with a little oil and toss in the mushrooms. Let them cook until soft and a little charred. Remove from the pan and let them cool. 
2. Steam the green beans according to package directions, drain them, and let them cool. Now is the time to cook your eggs if you're using them. 
3. While the veggies are cooling, assemble the salad - quinoa first, then beans, veggies, (eggs go here), tomatoes, avocado, and lettuce on top! Squeeze a little lemon juice and sprinkle some salt and pepper on top, shake it, cover it, and take it to go!