STRAWBERRY SPINACH TACOWICH
Ingredients:
FOR DRESSING
- ¼ cup olive oil
- ¼ cup unsweetened plain non dairy yogurt
- Pinch of salt
- ¼ teaspoon ground white pepper, to taste
- ¼ cup orange Muscat champagne vinegar
- 1 ½ tablespoons minced shallot
- 3 tablespoons finely chopped dry-roasted hazelnuts, plus more for garnish
FOR TACOWICHES
- Eight 6-inch corn or wheat tortillas, or any tortillas
- 2 cups baby spinach
- 16 small (1 inch) strawberries (about 4 ounces), hulled and quartered
Instructions
To make The dressing :
- Combine the oil, yogurt, salt, pepper, vinegar, and shallot in a blender and pulse until combined. Transfer to an airtight container and stir in the hazelnuts before sealing. Stored in the fridge, the dressing will keep for up to 4 days.
To assemble The Tacowiches :
- Spread 1 tablespoon dressing onto each tortilla. Add ¼ cup baby spinach, 2 quartered strawberries, and a sprinkling of chopped hazelnuts on top. Drizzle with extra dressing, if desired. Fold in half in true taco fashion to eat.