Carb Smart Fiesta Plant-Based Protein Shreds Salad
with Charred Corn Salsa and Chipotle Crema- Milk
- Egg
- Mustard
- Soy
- Sesame
- Milk
- May contain traces of allergens
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Gluten
- Mustard
- Soy
- Crustaceans
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Thaw-friendly corn (corn, modified vinegar) • Red onion • Roma tomatoes • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
Ingredients
200 g
Plant-Based Protein Shreds
42.5 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
113 g
Spring Mix
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Sesame, Milk, Sulphites, Tree nuts, Fish, Wheat, Egg, Gluten, Mustard, Soy, Crustaceans)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sesame, Milk, Sulphites, Fish, Wheat, Egg, Gluten, Soy, Crustaceans)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Sesame, Milk, Tree nuts, Fish, Wheat, Egg, Mustard, Soy)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Peel, then cut red onion into 1/4-inch pieces.
- Zest, then juice lime.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- To an unlined baking sheet, add corn, red onions and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 6-7 min, stirring halfway through, until lightly charred.
- To a medium bowl, transfer charred veggies.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add protein shreds to the dry pan.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring frequently, until fragrant.
- Season with salt and pepper.
- Meanwhile, to the medium bowl with charred veggies, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add chipotle sauce, sour cream and lime zest. Season with salt and pepper, then stir to combine.
- Cut a corner of the pack of tortilla chips. Lightly crush half the chips (use all for 4 servings).
- To the large bowl with dressing, add spring mix. Toss to coat.
- Divide salad between plates.
- Top with protein shreds, corn salsa and crushed chips.
- Dollop with chipotle crema and sprinkle remaining green onions over top.
If you've opted to get plant-based protein shreds, prep and cook in the same way the recipe instructs you to prep and cook pork, tossing occasionally for 6-8 min, until cooked through.**
