Healthy Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty taco salad with crispy corn tortilla, black beans, mushrooms, and fresh vegetables tossed with lime vinaigrette and topped with avocado. Completely plant-based and gluten-free, it's a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 corn tortillas (sliced into strips)
- Extra-virgin olive oil (for drizzling)
- 1 medium head romaine lettuce (chopped)
- 1 cup shredded red cabbage
- ½ cup cooked black beans (drained and rinsed)
- 2 red radishes (thinly sliced)
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado (sliced)
- Jalapeno slices (optional)
- Cilantro Lime Dressing (the creamy avocado variation)
- Sea salt
- Lime wedges (for serving)
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms (stemmed and diced)
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder (or taco seasoning)
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 690mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1520mg
- Calcium
- 168mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 690MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.