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Fast & Easy Recipe For Vegetarian or Vegan Layered Taco Salad

Summer of Salads: A Different Taco Salad

In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.

The salad turned out beautifully. It has vibrantly hued ingredients, each neatly chopped, in contrasting layers. I especially enjoyed the flavors and textures — like buttery avocado, smoky cumin, and crispy chips — without any of the grease. Leftover chopped ingredients make for a wonderful next meal, and you can vary the dish. Remove the cheese to turn it vegan, or add grilled skirt steak if you're a meat lover. Savor a different taco salad when you read more.

Layered Taco Salad

Layered Taco Salad

Vegetarian Recipe For Layered Taco Salad

Ingredients

Salad:
1 1/4 cups cooked black beans, rinsed
1/2 cup thinly sliced radishes
1 cup fresh corn kernels (from 1 to 1 1/2 ears)
1/2 avocado, diced
1 cup halved cherry or grape tomatoes, orange and red if available
2 cups chopped romaine lettuce
1/2 cup diced jicama
1/2 cup queso fresco, crumbled (optional)
20 tortilla chip strips, broken
Dressing:
1/2 avocado
1/4 cup fresh lime juice (from 2 limes)
1/2 cup chopped cilantro, stems and leaves
1 teaspoon honey or agave nectar
1/3 cup vegetable oil
1/2 cup chopped cucumber
1 teaspoon cumin
1 teaspoon kosher salt
1/2 jalapeno pepper, seeds removed

Directions

  1. Make the salad: Arrange the ingredients on a platter or in a large bowl.
  2. Make the dressing: Combine all the ingredients in a blender or food processor until smooth.
  3. Toss the salad at the table with about 1/2 cup dressing, adding more to taste. Serve immediately.

Serves 4.

Nutritional information per serving: 435 calories, 9 g protein, 39 g carbohydrate, 29 g fat (3 g saturated), 0 g cholesterol, 612 mg sodium, 11 g fiber.


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Join The Conversation
dollyd dollyd 6 years
A restaurant in DC presents its seafood salad in a similar way. Beautiful rows of fresh seafood and chopped veggies. I like it because it lets you see how many different types of delicious things there are in the salad.
Modus-Vivendi Modus-Vivendi 6 years
This looks great! But almost too pretty to eat. :)
weffie weffie 6 years
looks awesome!!
weffie weffie 6 years
looks awesome!!
fuzzles fuzzles 6 years
That does look great, Yum! I like the addition of radishes for something different. When I was a child, Mom always served Western dressing with taco salad. When I want to feel like a kid again, that's the go-to taco salad dressing!
hyzenthlay20 hyzenthlay20 6 years
I just sent my boyfriend the recipe so he can pick up the stuff on his way home. I'll make it tonight, and I'm going to add taco meat :) I can hardly wait!
PinkNC PinkNC 6 years
Yeah that is a nice looking presentation. But I would minus the beans before I eat that.
courtneyd courtneyd 6 years
This looks really, really good. Love the presentation, Yum!
justanerd1975 justanerd1975 6 years
oh we also add taco meat :)
justanerd1975 justanerd1975 6 years
oh we also add taco meat :)
justanerd1975 justanerd1975 6 years
We eat taco salad once a week around here! and we crumble tortilla chips all over the top. Everybody loves it! Everyone else uses Italian dressing, but I stick to salsa.
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