Fresh Taco Salad with Avocado-Lime Dressing
Ingredients
Quinoa Black Bean Filling
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
1 ½
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
tablespoon
tomato paste
-
½
cup
quinoa
-
1
cup
water
-
1
15oz can
black beans
-
to taste
sea salt
-
to taste
ground black pepper
Avocado Lime Dressing
-
¼
cup
fresh lime juice
-
1
tablespoon
olive oil
-
1
tablespoon
water
-
½
medium-large
avocado
-
¼
cup
fresh cilantro
-
1
small
jalapeño
-
1
clove
garlic
-
to taste
sea salt
Salad Assembly
-
to taste
greens (arugula and romaine)
-
to taste
halved grape or cherry tomatoes
-
to taste
sliced radishes
-
to taste
chopped avocado
-
to taste
tortilla strips
Instructions
- Warm olive oil in a saucepan, then add garlic, chili powder, and cumin; cook until fragrant.
- Stir in tomato paste and cook for another minute.
- Add rinsed quinoa and water, bring to a boil, then cover and simmer until liquid is absorbed.
- Let the quinoa rest covered for 5 minutes, then fluff and stir in black beans, salt, and pepper.
- In a blender, combine lime juice, olive oil, water, avocado, cilantro, jalapeño, garlic, and salt; blend until smooth.
- Dress greens with ¾ of the avocado-lime dressing and toss.
- Assemble the salad by layering greens, taco filling, tomatoes, radishes, extra avocado, and tortilla strips.
- Drizzle with remaining dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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