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Store Hours

Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

Cafe Hours

Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Spicy "Taco" Salad

a plate of seasoned filling and tortilla strips
This content originally appeared on 
tasteforlife.com
Recipe Source:
Bobby Deen’s Everyday Eats by Bobby Deen ($22, Ballantine Books, 2014)

Ingredients

  • Sturdy mixed greens like romaine, spinach, and green-leaf lettuce
  • Chopped carrots
  • Black beans, rinsed
  • Chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
  • Chunked avocado (about a half per serving)
  • Olive oil or hot-pepper-infused olive oil
  • Lemon juice
  • Salt and freshly ground black pepper, to taste
  • Cumin

Directions

  1. Layer the first five ingredients in a medium bowl or on a dinner plate.
  2. Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
  3.  Serve with baked corn chips or tortillas for wrapping.

Notes

  • Top with sliced, grilled chicken breast for a dinner entree.
  • Trying to save money (and calories) by bringing your lunch to the office? Layer this salad in reverse order into a large glass storage jar. Add the lemon juice, oil, and salt and pepper before lightly packing the greens on top. Empty the jar into a bowl or onto corn tortillas you can fold before eating.