Plant-Based

Vegetarian Taco Salad with Chunky Pico Dressing

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

Servings
6
Prep Time
25 min
Duration
25 min

Ingredients

Vinaigrette

  • 1 cup fresh pico de gallo or salsa
  • 3 tbsp extra-virgin olive oil
  • 2-3 tsp raw honey or pure maple syrup
  • 3/4 tsp sea salt
  • 1/4 tsp chile powder
  • pinch ground black pepper

Salad

  • 8 cups chopped romaine lettuce
  • 1 15-oz BPA-free can unsalted pinto beans, drained and rinsed (or 1 1/2 cups drained home-cooked beans)
  • 1 cup thinly sliced radishes or  your choice (4-6 medium)
  • 1 cup shredded Monterey Jack or Mexican cheese blend, optional
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 avocado, sliced or cubed
  • 1 oz whole-grain corn tortilla chips, crumbled, optional

Preparation

1. Make vinaigrette: In a small bowl, whisk together all dressing ingredients until combined.
Set aside.

2. Make salad: To a large bowl, add lettuce, beans, radishes, cheese (if using), cilantro and avocado. Drizzle with dressing and toss to coat. Sprinkle tortilla strips (if using) over top.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 208
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 8 g
  • Protein Content 5 g
  • Sodium Content 467 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 1 g