On the subject of taco salad

Taco night is, in my judgment, the best thing to happen to the American supper since the joyful popularization of spaghetti in Jeffersonian America. Ben makes an exhilarating vegan taco salad a few times a month, and IT IS SO GOOD. It's fairly conventional (and simple) as far as vegan fare goes, but so yummy that I'm certain it would satisfy omnivores. On taco night, we top tortilla chips with salsa, melted soy cheese, sunflower seeds, black olives, homemade guacamole, and spicy black beans (I couldn't say exactly how Ben makes those, but I know it involves Sriracha sauce, sauteed onion, the soaked and boiled beans, and lots of cumin, basil, and oregano). For my part, I usually prepare the melted soy cheese, combining it with a bit of nutritional yeast and soy milk. The guacamole is also my deal; in case you really don't know how to make guacamole (really? you seriously don't?), here's how to do it:

Guacamole

2 ripe avocados, halved, peeled, and pitted
1 clove garlic, minced
1 t. onion, minced or finely chopped
1/4 t. sea salt
1 T. lemon juice

Place the avocados, garlic, onion, and salt in a small bowl. Mash together with a potato-masher or fork. Stir in the lemon juice.