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

Layer the first five ingredients in a medium bowl or on a dinner plate.
Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
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

Spicy Taco Salad

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Ingredients

Directions

Notes

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