2 large carrots, shaved into ribbons with a peeler
1 (15-ounce ) can black beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 cup raw taco "meat"
1/2 cup lime roasted pepitas
1 avocado, sliced thin
Avocado & Cilantro Dressing
Place the salad mix on a large platter, and arrange carrot ribbons across teh top. Sprinkle with black beans, cherry tomato halves, taco "meat" , pepitas, and avocado slices. Serve with avocado and cilantro dressing.
OPTIONAL: For presentation purposes you can use lettuce leaves (ie: baby Romaine leaves) to hold the taco meat on top of the salad.