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Vegetarian Taco Salad

Layered Taco Salad With Cilantro-Lime Dressing

Are you loving packing salads in mason jars for lunch? Even though you can layer the basic salad in a number of ways, using the same ingredients can get a little boring. Spice things up with this vegetarian taco salad.

The homemade cilantro-lime dressing gives this salad a fresh and zesty flavor perfect for the warmer weather. And for just over 450 calories, it offers almost 25 grams of both protein and fiber. Olé!

Vegetarian Taco Salad

Vegetarian Taco Salad

Vegetarian Taco Salad


  1. Cilantro- lime dressing:
  2. 1 tablespoon apple cider vinegar
  3. Juice from one lime
  4. 1/2 cup fresh cilantro, loosely packed
  5. 1/4 cup nonfat plain Greek yogurt
  6. 1 teaspoon honey
  7. Pinch of salt
  1. Salad:
  2. 1/4 cucumber, diced
  3. 1/2 cup black beans
  4. 1 roma tomato, diced
  5. 1/4 cup corn
  6. 1/4 cup red pepper, diced
  7. 3 cups greens
  8. 1/4 avocado, diced
  9. 1 tablespoon shredded cheddar cheese


  1. Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a quart-sized mason jar (wide-mouth works best for filling and eating out of).
  2. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese.
  3. Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you're ready to eat.

Source: Calorie Count


Calories per serving
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