Skip Nav
Holiday Food
14 Trader Joe's Party Staples For Busy Hosts
Holiday Food
The 35 Best Thanksgiving Recipes You Should Make This Year
Holiday Food
The 1 Thing to Brush on Turkey to Make It Ultra Crispy and Golden Brown

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

  1. Salad:
  2. 1 1/4 cups cooked black beans, rinsed
  3. 1/2 cup thinly sliced radishes
  4. 1 cup fresh corn kernels (from 1 to 1 1/2 ears)
  5. 1/2 avocado, diced
  6. 1 cup halved cherry or grape tomatoes, orange and red if available
  7. 2 cups chopped romaine lettuce
  8. 1/2 cup diced jicama
  9. 1/2 cup queso fresco, crumbled (optional)
  10. 20 tortilla chip strips, broken
  11. Dressing:
  12. 1/2 avocado
  13. 1/4 cup fresh lime juice (from 2 limes)
  14. 1/2 cup chopped cilantro, stems and leaves
  15. 1 teaspoon honey or agave nectar
  16. 1/3 cup vegetable oil
  17. 1/2 cup chopped cucumber
  18. 1 teaspoon cumin
  19. 1 teaspoon kosher salt
  20. 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.


Image

Image

Image

Image

Image

Image

Image

Image

Image
The Best Hyaluronic Acid Products at Drugstore
The Best Flavored Sparkling Water
Is Wine Vegan?
Hot Guys Eating Salad
From Our Partners
Latest Food
All the Latest From Ryan Reynolds