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Spicy Taco Salad

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a bowl of taco salad with tortilla strips
Number of Servings: 
Serves 1

Ingredients

  • 1 cup Sturdy mixed greens like romaine, spinach, and green-leaf lettuce
  • 1⁄4 cup Chopped carrots
  • 1⁄3 cup Black beans, rinsed
  • 1⁄8 cup Chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
  • 1⁄2 Avocado, chunked
  • 1 Tbsp Olive oil or hot-pepper-infused olive oil
  • 2 Tbsp Lemon juice
  • Salt and freshly ground black pepper, to taste
  • Cumin

Directions

  1. Layer the first five ingredients in a medium bowl or on a dinner plate.
  2. Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
  3. Serve with baked corn chips or tortillas for wrapping.

Notes

  • Top with sliced, grilled chicken breast for a dinner entree.
  • Trying to save money (and calories) by bringing your lunch to the office?
    1. Layer the salad in reverse order into a large glass storage jar.
    2. Add the lemon juice, oil, and salt and pepper before lightly packing the greens on top.
    3. Empty the jar into a bowl or onto corn tortillas you can fold before eating.
Nutrition Info: 
Made with romaine: 597 Calories, 25 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 19 g Fiber, 34 g Total fat (7 g sat), 206 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin K, Folate, ★★★★ Vitamin B6, Phosphorus, ★★★ Vitamin E, Calcium, Magnesium, Potassium, ★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Iron, Zinc

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Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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