By Daniel Plan Wellness Advisor, Tana Amen


Serves 4


  • 1 head romaine lettuce, leaves whole
  • 2 teaspoons refined coconut oil;
  • 2 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 2 Boca burgers (or other vegetarian- style burger patties)
  • ½ cup roasted or raw red bell pepper, diced
  • 1 cup jicama, diced
  • ½ cup tomatillo, diced
  • ½ cup, diced vine-ripened tomatoes
  • 1 tablespoon cilantro, chopped
  • 1 ripe avocado, peeled and diced
  • ¼ teaspoon Real Salt
  • ¼ cup sunflower seeds
  • 1 cup fresh salsa (fresh salsa can be made or bought fresh at your local health food store)
  •  *Optional: ½ teaspoon jalapeno, minced (with seeds makes salad spicier; removing seeds makes it milder)


In advance, use whole, large romaine leaves to line a large platter, set aside. Heat oil in large skillet over medium heat. Add garlic, shallots, and jalapeno if desired. Saute for about 1 minute. Add Boca burgers and break apart into crumbles with spatula or spoon. Stir and sauté until burgers are lightly browned, about 2 minutes. Sprinkle mixture with taco seasoning if desired, and add a tablespoon or two of water if necessary, but not too much water. You may not need the taco seasoning depending on the flavor of Boca burger you choose. Many of them are already flavored. Add red bell peppers, jicama, tomatillo, and tomatoes. Stir until lightly warmed. Take off heat. Stir in cilantro and salt. Dish salad mix into the lettuce shells. Top with avocado and sprinkle with sunflower seeds. Use fresh salsa as a dressing.