Healthy Taco Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(22)
Ingredients
2-3 servings
- 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
- 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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Preparation
Chef’s notes
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!
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.