Healthy Taco Salad

Nothing beats this healthy taco salad recipe in the summertime. Crisp veggies, creamy dressing & crunchy tortilla strips make it fresh & fun to eat.

Taco Salad Recipe Ingredients

To make a great taco salad, you need a mix of textures and tastes – something creamy, something zesty, something crunchy, something tangy, and something crisp – all over lots of greens. Here’s what I use to make this healthy taco salad recipe so filling, fresh, and fun:

  1. Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens!
  2. Shiitake Walnut Taco “Meat” and Black Beans, for savory, smoky flavor and hearty texture
  3. Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips
  4. Tortilla strips, for that irresistible toasted corn flavor and crispy texture
  5. Red cabbage and radishes, for bright pops of color and extra crunch
  6. Jalapeño, for a little heat
  7. Sliced avocado & avocado cilantro lime dressing, for a zingy, creamy finish

Healthy Taco Salad Tips

  • Make your own tortilla strips by toasting corn tortillas in the oven. That way, you can control how crispy they get and how much oil you use. But if you’re crunched for time, crushed tortilla chips or store bought tortilla strips work here too.
  • Skip the spice. If you’re not a fan of spicy food, feel free to leave out the jalapeño! You could also use pickled jalapeño for an extra tangy pop.
  • Make it ahead. If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat! See this post for more of my best lunch-packing tips.

Ingredients

  • 2 corn tortillas, sliced into strips
  • Extra-virgin olive oil, for drizzling
  • 1 medium head romaine lettuce, chopped
  • 1 cup shredded red cabbage
  • ½ cup cooked black beans, drained and rinsed
  • 2 red radishes, thinly sliced
  • ½ cup sliced cherry tomatoes and/or pico de gallo
  • 1 avocado, sliced
  • Jalapeno slices, optional
  • Cilantro Lime Dressing, the creamy avocado variation
  • Sea salt
  • Lime wedges, for serving

Shiitake Taco “Meat”

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces shiitake mushrooms, stemmed and diced
  • 1 cup crushed walnuts
  • 1 tablespoon tamari
  • 1 teaspoon chili powder
  • ½ teaspoon balsamic vinegar
  • Sea salt and freshly ground black pepper

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