Skinny Taco Salad
- Yield 4
- Prep 15 minutes
- Total 15 minutes
Skinny Taco Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 head Romaine lettuce, washed and roughly chopped
- 1 avocado, peeled, pitted and diced
- 2 cups cherry or grape tomatoes, halved (if desired)
- 2 cups fresh cilantro leaves, loosely packed
- 1 cup shredded sharp cheddar cheese (I used the 2% lowfat cheese)
- 1 cup tortilla strips
- 1 can black beans, rinsed and drained
- 1 can whole kernel corn, drained
- 1 can black olives, drained
- half of a small red onion, halved and thinly sliced
- skinny cilantro lime dressing (see below)
- 1 cup fresh cilantro, loosely packed
- 1/4 cup orange juice
- 3 Tbsp. lime juice
- 1 Tbsp. honey (optional sweetener)
- 1/4 tsp. ground cumin
- 1/8 tsp. salt
- 1/8 tsp. freshly-ground black pepper
- 2 Tbsp. olive oil
Method
Turn all salad ingredients together until combined, or serve “rainbow-style” lined up on top of the lettuce. Spoon and toss with honey lime vinaigrette and serve.
Tip in cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.
