loveandlemons5.0
Healthy Taco Salad
This taco salad recipe is a great healthy lunch or easy weeknight dinner. Prep the components ahead of time and store them separately for quick assembly! Gluten-free and vegan.
👥 3 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to ⏱️ 14 minutes or until crispy.
2
Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to ⏱️ 4 minutes. Stir in the walnuts and lightly toast for 1 to ⏱️ 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
tamari1 tablespoonchili powder, or taco seasoning1 teaspoon
3
Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
avocado, sliced1Sea saltSea salt and freshly ground black pepperLime wedges, for serving
Nutrition Facts
calories
561 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
18 g
sugar Content
8 g
sodium Content
395 mg
protein Content
16 g
carbohydrate Content
42 g
saturated Fat Content
5 g
unsaturated Fat Content
35 g
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