Garlic, Onion, Riced Cauliflower and Jalapeño were panfried in Olive Oil. After color was obtained, Sea Salt and Pepper was mixed in with Cheican.
In a mixing bowl, sliced Lettuce, chopped Arugula, Pico de Gallo, Olives and Mushroom were standing by.
Kidney Beans, Corn and Carrot slices were ready and drained.
Mixed all together with Ⓥ sour cream, Guacamole and Tortilla Chips, a magnificent Salad was built and enjoyed.