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Recipe

Garden Salad Tacos

by: Food and Wine

Ingredients: 7

Total Time 30 Minutes
Servings 2
Dietary Considerations

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a crunchy, colorful vegetable-and-herb salad. The fennel is thinly shaved, which is best done on a mandoline.

Directions
$0.00 ($0.00 per serving)

Shopping list for this recipe

Below is what we will shop for for this recipe. Adjust quantities, make substitutions, and add staples from the ingredient list here. Price per recipe will update automatically.

Main Ingredients Included

365 Everyday Value

Shredded Cheese Monterey Jack Organic, 8 oz

$5.59/Bag
$5.59
Maria and Ricardo's

Tortillas Corn Soft Yellow, 8 count

$4.19/Pack
$4.19
Organic Girl

50/50 Spring Mix & Baby Spinach, 5 oz

$4.49/Item
$4.49
Whole Foods / PCC

Carrot Loose Organic, 1 Each

$0.52/Item
$0.52
Whole Foods / PCC

Cilantro Organic, 1 Bunch

$1.99/Bunch
$1.99
Whole Foods / PCC

Fennel Bulb Organic, 1 Each

$2.99/Item
$2.99
Whole Foods / PCC

Red Radishes Organic, One Bunch

$2.50/Bunch
$2.50

+ Add Pantry Staples Pantry Staples

365 Everyday Value

Ground Cumin Organic, 1.59 oz

$3.39/Jar
$3.39
California Olive Ranch

Olive Oil Everyday Extra Virgin, 33.8 oz

$18.99/Bottle
$18.99
Redmond Real Salt

Fine Sea Salt, 10 Ounce

$5.29/Item
$5.29
Whole Foods / PCC

Garlic Regular Organic, 1 Each

$0.89/Item
$0.89

+ Goes well with: Substitutions

Whole Foods / PCC

Avocado Hass Large Organic, 1 Each

$2.49/Item
$2.49
Garden Salad Tacos
$0.00 ($0.00 per serving)

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