Shiitake Walnut Taco Salad

Directions

• Prep Ingredients – Start by preheating your oven to 400°F, essential for crisping tortilla strips effectively. On a baking sheet lined with parchment, toss tortilla strips with a splash of olive oil and a pinch of sea salt. Bake for 10-14 minutes until golden and crisp. While tortillas are baking, use this time to chop and prepare your vegetables and get your dressing ready. This multitasking saves time and streamlines your cooking process.
• Cook Shiitake Taco – Heat the olive oil in a skillet over medium heat. Add the mushrooms and sauté for about 3-4 minutes until they begin to soften, bringing out their natural umami flavors. Stir in the walnuts and allow them to toast lightly for 1-2 minutes, enhancing their nutty taste. Add tamari for depth of flavor, along with chili powder and balsamic vinegar for a balance of spice and sweetness. Season with salt and pepper to taste and cook until everything is well combined and flavorful, then remove from heat. This should take about 5-7 minutes.
• Assemble Salad – In a large bowl, construct your salad starting with a base of romaine lettuce and red cabbage. Layer the black beans, shiitake walnut, radishes, and cherry tomatoes or pico de gallo. Add fresh avocado slices and optional jalapeno for a kick. Generously top with cilantro lime avocado dressing and gently toss everything together to ensure each leaf is lightly coated for maximum flavor. Complete your dish with a sprinkle of sea salt and lime wedges. Serve immediately to enjoy the flavors at their peak. This last step should take about 10 minutes.