Fresh Taco Salad with Creamy Avocado-Lime Dressing
Fresh Taco Salad with Creamy Avocado-Lime Dressing
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This taco salad is very different from the taco salads that my mom used to order at Mexican restaurants. They were the lightest option on the menu, but I always found myself wondering, how do those giant fried tortillas hold up to all the cheese and sour cream? Here’s my fresher, vegetarian version of those taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor. The ode to my mom's taco salads wouldn’t be complete without some crispy tortilla strips on top.

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 4 cloves garlic, pressed or minced
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 tablespoon tomato paste
    • 1/2 cup quinoa, rinsed
    • 1 cup water
    • 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
    • 1/4 teaspoon fine sea salt
    • Freshly ground black pepper
    • 1 1/2 teaspoons extra-virgin olive oil
    • 3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips
    • Fine sea salt
    • 1/4 cup lime juice (from about 2 limes)
    • 1 tablespoon water
    • 1/2 medium-large avocado, pitted
    • 1/4 cup lightly packed fresh cilantro (some stems are okay)
    • 1 small-medium jalapeño, seeded, deribbed, and roughly chopped
    • 1 clove garlic, roughly chopped
    • 1 small head romaine lettuce, chopped (or 5 ounces chopped romaine)
    • 3 cups packed baby arugula (about 3 ounces)
    • 1 cup thinly sliced grape or cherry tomatoes
    • 1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion
    • 1/3 cup crumbled feta cheese (about 2 ounces)
    • 1/2 medium-large avocado

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 276 % Daily Value *
    • Total Fat: 13 g 19.32%
    • Saturated Fat: 3 g 13.44%
    • Trans Fat: 0 g %
    • Cholesterol: 7 mg 2.34%
    • Sodium: 503 mg 20.96%
    • Calcium: 100 mg 9.96%
    • Potassium: 319 mg 9.1%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.49%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 4 g 16.2%
    • Sugar: 3 g
    • Protein: 12 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 30.67%
    • Vitamin C 20.7%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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