Walnut Mushroom Taco Salad

Ingredients

• 12 Ounce cremini mushrooms, finely chopped - 12 (ounces), finely chopped
• 1 Cup chopped walnuts - 1 (cup), chopped
• 2 Tablespoon olive oil - 2 (tablespoons)
• 2 Teaspoon chili powder - 2 (teaspoons)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 3 Count romaine hearts, chopped - 3 (hearts), chopped
• 1 Can canned corn, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 2 Cup grape tomatoes, halved - 2 (cups), halved
• 1 Count avocado, diced - 1 (large avocado), diced
• 1 Cup prepared salsa - 1 (cup)
• 2 Tablespoon fresh lime juice - 2 (tablespoons), Used as fresh lime juice, divided between the warm topping and salad.

Instructions

1. Prep the produce

   1. *Prep the produce*: finely chop the mushrooms if needed, *chop the romaine*, rinse and drain the corn, halve the tomatoes, dice the avocado, and measure the salsa and lime juice.

2. Cook the mushrooms

   2. Heat a large skillet over *medium-high heat*. Add the olive oil and mushrooms, then cook for *5 to 6 minutes*, stirring often, until the mushrooms release liquid and the skillet looks mostly dry.

3. Season and toast the topping

   3. Stir in the walnuts, chili powder, cumin, and salt. Cook for *2 to 3 minutes*, stirring often, until the walnuts smell *toasty and fragrant* and the topping looks crumbly.

4. Finish the warm topping

   4. Remove the skillet from the heat and stir *1 tablespoon lime juice* into the warm mushroom-walnut topping. Let it sit for *1 minute* while you assemble the salad.

5. Toss the salad

   5. In a large bowl, toss the romaine, corn, tomatoes, salsa, and remaining *1 tablespoon lime juice* until lightly coated.

6. Assemble and serve

   6. Divide the salad among serving bowls, spoon the *warm mushroom-walnut topping* over each portion, and finish with the *diced avocado*.