Lentil Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad bowl built on lettuce with spiced lentils, fresh vegetables, avocado, corn, and cashews, finished with lime and salsa. Protein-rich and substantial, it's a vegetarian taco salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small red onion (finely chopped)
- 1 red bell pepper (cored and finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt*
- 2 cups cooked brown lentils** (about 3/4 cup dry)
- 8 ounces romaine (chopped)
- 1 pint cherry tomatoes (halved)
- 10 ounces corn kernels (defrosted)
- 2 avocados (diced)
- fresh cilantro and lime juice for serving
- 1 cup raw cashews (soaked in hot water for 30 minutes (sub sunflower seeds for nut allergies))
- 4 tablespoons salsa
- 1/4 cup lime juice (about 2 limes)
- 1/2 cup filtered water
- salt to taste
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 721mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1637mg
- Calcium
- 109mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.