Veggie Taco Salad
Posted: | Categories: Recipes | Tags:salad
Veggie Taco Salad
Melissa Ben-Ishay
Savory Recipes
I'm a veggie taco person. I love nothing more than filling a tortilla with fresh, colorful vegetables, creamy avocado, and bright cilantro. This crunchy taco salad takes all my favorite taco ingredients (it’s actually three salads in one!) with a mind-blowingly good dressing made with taco seasoning. It's a versatile, refreshing salad perfect for any vegetables you have on hand.
Ingredients
blank
- 1 head iceberg lettuce
- 4 cucumbers, chopped
- 1 bunch scallions, chopped
blank
- 2 large hothouse tomatoes, finely chopped (I removed the seeds)
- 1 jalapeno, seeds removed, finely chopped
- 1/2 yellow onion, finely chopped
- 1/2 tsp salt
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 large lime
- 2 garlic cloves, grated with a microplane
- 1/4 teaspoon black pepper
- Splash rice vinegar
blank
- 2 avocados, diced
- Juice of 1 lemon
- 1/4 yellow onion, thinly sliced
- Tiny splash of rice vinegar
- 2 tablespoons cilantro, chopped
- 1/4 tsp salt
- Drizzle of olive oil
- 1/2 teaspoon garlic powder
blank
- Juice of two lemons
- 1/3 cup olive oil
- 2 tablespoons rice vinegar
- 1/4 cup nutritional yeast
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 2 garlic cloves, grated with a microplane
blank
- 1 can black beans, drained and rinsed
- Sour cream, for serving
- Shredded cheese, for serving
- A handful of tortilla chips
Directions
Shred the lettuce into fine ribbons. Mix it together with the cucumber and scallions in a large bowl.
- Make the pico. Add all of the ingredients to a bowl and stir. Taste and adjust seasonings as needed.
- Make the avocado salad. Combine all of the ingredients together in a bowl, but keep the avocado pieces whole (don't mash or you'll end up with guacamole).
- Assemble the salad. Add a base of the iceberg to a bowl and top with pico, avocado salad, black beans, sour cream, cheese, and crushed tortilla chips. Enjoy!
