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Tortilla Salad Recipe

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salad nut free vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 cups / ~1 lb / 16 oz cooked beans, room temperature or warm

1/3 cup / 1.5 ounces / 45 g toasted1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas) sunflower seeds (or pepitas)

1/4 cup / 60ml this dressing (or other favorite vinaigrette), or to taste

2 cups / big handfuls of chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water

2-3 big handfuls of tortilla chips

1/4 cup / 1.5 oz / 45 g crumbled feta

1 small (watermelon) radish, sliced paper thin

1/2 avocado, sliced

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