Taco Salad with Creamy Avocado Dressing

Taco Salad with Creamy Avocado Dressing

I love tacos and I love salad. Are you thinking what i’m thinking? TACO SALAD! The colors in taco salads make it look too pretty to eat sometimes.

My mom has been making a taco salad ever since I was little and it was (and still is) always a meal I look forward to; however, I wanted to create a recipe without meat without losing the taco flavor. Chickpeas are the “meat” base in my recipe and I seasoned them in taco seasoning to bring back the flavor. Everyone has a personal preference as to what ingredients they enjoy in their taco salad, so feel free to mix in ingredients of your choice.

I’d have to say my favorite part about my  new recipe is the homemade creamy avocado lime dressing I whipped up last minute. It’s not too strong and it coats the ingredients just perfectly! Give this a try and let me know what you think!

Creamy Avocado Taco Salad

Taco Salad
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 

A classic taco salad with a creamy avocado dressing. 

Course: Main Course, Salad
Cuisine: Mexican
Servings: 4
Calories: 300 kcal
Author: morganicmind
Ingredients
  • 1 Medium Red Onion diced
  • 1 cup Cherry Tomatos halved
  • 1 Avocado diced
  • 1 can Chickpeas baked
  • 1 packet Low Sodium Taco Seasoning
  • 1 can Low Sodium Black Beans
  • 1 can Low Sodium Dark Red Kidney Beans
  • 1 cup Whole Corn Kernels frozen or can
  • 1 Jalapeno diced
  • Romaine Lettuce ripped
  • Cotija Cheese for serving
Creamy Avocado Dressing
  • 2 1/2 Avocados ripe
  • 1 5.3 oz Plain Greek Yogurt
  • 3 Tbsp Garlic minced
  • 3 pieces Jalapeno
  • 1/4 cup +2 Tbsp Olive Oil
  • 1/4 cup Cilantro
  • Juice of Half Lime
  • Salt & Pepper to taste
Instructions
For the salad
  1. Dice the onion, jalapeno, and avocado. Halve the cherry tomatoes. Mince the garlic. WASH the romaine lettuce and rip apart into edible pieces (no one likes leaves too large).
  2. Cook the corn over low-medium heat and cook until warmed.
  3. Toss all of the ingredients into a bowl and mix.
For the Chickpeas
  1. Drain the chickpeas and pat down with towel to dry.
  2. Pour 2 Tbsp olive oil over chickpeas.
  3. Add the taco seasoning packet and mix until evenly coated.
  4. Bake in oven on 425 for 35 minutes.
For the dressing
  1. Toss all of the ingredients into a blender or food processor and blend until smooth.
  2. Pour over salad and mix until evenly coated.
Recipe Notes

Feel free to add ground beef, ground turkey, or shredded chicken instead of the chickpeas if you're a meat eater! Toss the meat in taco seasoning. 

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