Vegetarian Taco Salad with Chunky Pico Dressing
You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.
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Ingredients
Vinaigrette
- 1 cup fresh pico de gallo or salsa
- 3 tbsp extra-virgin olive oil
- 2-3 tsp raw honey or pure maple syrup
- 3/4 tsp sea salt
- 1/4 tsp chile powder
- pinch ground black pepper
Salad
- 8 cups chopped romaine lettuce
- 1 15-oz BPA-free can unsalted pinto beans, drained and rinsed (or 1 1/2 cups drained home-cooked beans)
- 1 cup thinly sliced radishes or your choice (4-6 medium)
- 1 cup shredded Monterey Jack or Mexican cheese blend, optional
- 1/3 cup fresh cilantro, roughly chopped
- 1 avocado, sliced or cubed
- 1 oz whole-grain corn tortilla chips, crumbled, optional
Preparation
- Make vinaigrette: In a small bowl, whisk together all dressing ingredients until combined.
Set aside. - Make salad: To a large bowl, add lettuce, beans, radishes, cheese (if using), cilantro and avocado. Drizzle with dressing and toss to coat. Sprinkle tortilla strips (if using) over top.
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 208
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 8 g
- Protein Content 5 g
- Sodium Content 467 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 1 g