Strawberry Spinach Tacowich Recipe

Name: Strawberry Spinach Tacowich Recipe
Ingredients: ¼ cup (60 ml) olive oil; ¼ cup (60 g) unsweetened plain non-dairy yogurt; Pinch of salt; ¼ teaspoon ground white pepper, to taste; ¼ cup (60 ml) orange Muscat champagne vinegar; 1½ tablespoons (15 g) minced shallot; 3 tablespoons (22 g) ﬁnely chopped dry-roasted hazelnuts, plus more for garnish; Eight 6-inch (15-cm) corn or wheat tortillas, or any tortillas; 2 cups (67 g) baby spinach; 16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered

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Strawberry and spinach fill corn tortillas with a tangy dressing made from olive oil and non-dairy yogurt. Perfect vegan appetizer or lunch!

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Ingredients

¼ cup (60 ml) olive oil
¼ cup (60 g) unsweetened plain non-dairy yogurt
Pinch of salt
¼ teaspoon ground white pepper, to taste
¼ cup (60 ml) orange Muscat champagne vinegar
1½ tablespoons (15 g) minced shallot
3 tablespoons (22 g) ﬁnely chopped dry-roasted hazelnuts, plus more for garnish
Eight 6-inch (15-cm) corn or wheat tortillas, or any tortillas
2 cups (67 g) baby spinach
16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered