Healthy Taco Salad
User Reviews
5
Healthy Taco Salad
Description
The salad features romaine lettuce combined with shredded red cabbage for crunch, along with black beans for protein and fiber. Shiitake mushrooms and crushed walnuts are sautéed with tamari, chili powder, and balsamic vinegar to mimic taco-flavored meat, adding a rich, umami element. Radishes, cherry tomatoes, and sliced avocado provide freshness and creamy texture, complemented by optional jalapeño slices for heat.
Homemade crispy tortilla strips baked with a touch of olive oil and salt add a contrasting texture. The cilantro lime creamy avocado dressing finishes the salad with bright, herbal, and tangy notes that tie the ingredients together. This dish balances textures and flavors, combining roasted, fresh, and creamy components in one bowl.
Serve the salad with lime wedges for an extra burst of acidity. Leftover dressing can be stored refrigerated for use on other salads or vegetables. This recipe suits those looking for a vegetable-forward, meat-free taco-inspired dish with a variety of textures and vibrant flavors.
Ingredients
- 2 corn tortillas sliced into strips
- extra-virgin olive oil for drizzling
- 1 romaine lettuce chopped, medium head
- 1 cup red cabbage shredded
- ½ cup black beans drained and rinsed, cooked
- 2 radish thinly sliced, red
- ½ cup cherry tomatoes sliced|or pico de gallo
- ½ cup Pico de Gallo sliced|or pico de gallo
- 1 avocado sliced
- jalapeño optional, slices
- cilantro lime dressing the creamy avocado variation
- salt sea salt
- lime for serving, wedges
Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms stemmed and diced
- 1 cup walnuts crushed
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
- Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
User Reviews
Overall Rating
5
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