Description

Looking for a meal that’s fresh, hearty, and brimming with flavor? This Taco Salad delivers all the best parts of a taco—crunchy lettuce, seasoned toppings, creamy dressing, and loads of texture—minus the tortilla

Ingredients

Scale

Base Salad:

1 head of romaine lettuce, chopped (or a mix of romaine and spring greens)

1 cup cherry tomatoes, halved

1 cup cooked black beans, rinsed and drained

1 avocado, diced

½ cup corn kernels (fresh, canned, or grilled)

¼ cup red onion, thinly sliced

1 cup tortilla chips, lightly crushed

¼ cup fresh cilantro, chopped

Taco-Spiced Walnuts (Vegan “Meat” Option):

1 cup raw walnuts

1 tablespoon tamari or soy sauce

1 teaspoon chili powder

½ teaspoon cumin

¼ teaspoon garlic powder

Creamy Taco Salad Dressing:

¼ cup plain Greek yogurt or vegan alternative

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon water

½ teaspoon cumin

Salt and pepper, to taste

Instructions

Prepare the taco-spiced walnuts: Add walnuts, tamari, chili powder, cumin, and garlic powder to a food processor. Pulse until crumbly (do not over-blend into a paste). Set aside.

Make the dressing: In a small bowl, whisk together Greek yogurt, olive oil, lime juice, water, cumin, salt, and pepper. Adjust thickness with a bit of water if needed.

Chop the veggies: Wash and chop the romaine, halve the cherry tomatoes, slice red onion, dice avocado, and prep corn and cilantro.

Assemble the salad: In a large bowl, combine romaine, tomatoes, corn, red onion, beans, avocado, and crushed tortilla chips.

Add the taco-spiced walnuts: Sprinkle on top for a meaty texture and flavor.

Dress and serve: Drizzle with creamy dressing and toss gently to combine. Garnish with cilantro.

Notes

Chop lettuce evenly for easy tossing and eating
Add creamy and crunchy textures for the most satisfying bite
Balance savory with sweet by adding corn or mango
Season everything lightly especially if you are using canned ingredients
Use crushed tortilla chips as a topping not a base to maintain crispness

Prep Time: 15
Cook Time: 5 minutes (for walnuts or protein)
Category: Dinner
Cuisine: Mexican

Nutrition

Serving Size: 4
Calories: 410 kcal
Sugar: 5g
Fat: 28g
Carbohydrates: 28g
Fiber: 9g
Protein: 11g

Keywords: Taco Salad