Healthy Taco Salad (Printable Recipe)
Fresh taco salad with shiitake walnut meat, crispy veggies & creamy avocado dressing. Perfect summer meal.
# Ingredients You'll Need:
→ Base Salad Components
01 -
1 medium head romaine lettuce, chopped
02 -
1 cup shredded red cabbage
03 -
1/2 cup cooked black beans, drained and rinsed
04 -
2 red radishes, thinly sliced
05 -
1/2 cup sliced cherry tomatoes and/or pico de gallo
06 -
1 avocado, sliced
07 -
Jalapeño slices, optional
→ Crispy Tortilla Strips
08 -
2 corn tortillas, sliced into strips
09 -
Extra-virgin olive oil, for drizzling
10 -
Sea salt
→ Shiitake Walnut Taco Meat
11 -
1 tablespoon extra-virgin olive oil
12 -
8 ounces shiitake mushrooms, stemmed and diced
13 -
1 cup crushed walnuts
14 -
1 tablespoon tamari
15 -
1 teaspoon chili powder
16 -
1/2 teaspoon balsamic vinegar
17 -
Sea salt and freshly ground black pepper
→ Finishing Touches
18 -
Cilantro Lime Dressing, creamy avocado variation
19 -
Lime wedges, for serving
# Steps to Follow:
01 -
Preheat oven to 400°F and line baking sheet with parchment paper. Toss tortilla strips with olive oil and salt, spread on sheet, and bake 10-14 minutes until crispy.
02 -
Heat olive oil in medium skillet over medium heat. Add mushrooms and cook 3-4 minutes until browned and softened. Stir in walnuts and toast 1-2 minutes. Add tamari, chili powder, and balsamic vinegar. Season with salt and pepper to taste.
03 -
Layer romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, and jalapeños in serving bowls. Top with generous dollops of cilantro lime dressing, drizzle with olive oil, and sprinkle with sea salt. Serve with lime wedges and extra dressing.
# Extra Tips:
01 -
Make tortilla strips ahead and store separately for quick assembly
02 -
Prep all components in advance for easy make-ahead lunches
03 -
Add avocado and dressing just before serving to prevent wilting
04 -
Use pickled jalapeños for extra tangy flavor without heat