Meatless Taco Salad

Even a taco salad can use an upgrade once in a while. Especially when you are trying to encourage your husband to eat less meat. No, we are not vegetarian, but we do realize too much meat protein is not ideal for our health either. My husband is bravely trying to adapt to the changing times. He is always very proud of himself when he has a meatless meal. He lets us know how healthy he is and how his skin is glowing and that he is saving a cow. Oh my, I always get a side ache from laughing at him. (A side note of advice: marry someone who makes you laugh, and you will always have a good time). Today’s meatless taco salad is an upgrade from the traditional one (which I still love), however, this one leaves the meat out and focuses more on fresh veggies.

This veggie-filled salad is very colorful and also very flavorful. My hubby actually had TWO helpings of it, and I didn’t even prod him to! The majority of the salad is made up of fresh corn, cherry tomatoes, and crisp lettuce which are the nutritious, water-filled calories while black beans and Queso cheese add filling protein. The dressing is a yummy one and easy that can be used for other things as well. Of course, as always, my recipes are versatile, so make changes where you see fit.

Meatless Taco Salad

Note: salads are harder to gauge amounts on plus people like to change amounts. The following are the ingredients I use and just eyeball it focusing more on veggies keeping the protein and other things minimal for a low calorie salad.

1 head of washed and chopped romaine lettuce

Fresh corn kernels (1 small kernel yields about 1/2 cup of kernels)

1 can of rinsed black beans

1 chopped avocado

Queso Fresca cheese crumbled (or Cojito)

Cherry Tomato Pico de Gallo (recipe below)

Southwest seasoned tortilla strips (recipe below)

Zesty Taco Ranch Dressing (recipe below)

Chopped green onion

Place desired amount of lettuce on plate and add desired amount of each topping. I usually have a cup of lettuce with a 1/4 cup black beans, 2 tbsps. corn kernels, a few avocado chunks, 1 oz of cheese, 1/4 cup pico de Gallo, a few tortilla strips and 2 tbsps. dressing. This should yield a good sized salad of approximately 500 calories.

Cherry Tomato Pico de Gallo

1 cup washed and quartered cherry tomatoes

1/4 cup minced sweet onion

1 clove garlic minced (optional)

2 tsps. lime juice

1 tsp. fresh chopped parsley

Pinch of salt

Combine all ingredients and set aside

Southwest Seasoned Tortilla strips

Corn tortillas sliced into strips (make sure they are corn)

Taco seasoning

Vegetable oil

Salt

Heat enough vegetable oil over medium high heat in pan to fry tortilla strips. I heat tortillas for 20-30 seconds and then roll and cut for fun shapes. Fry strips in oil until crisp. Drain on paper towel and season with taco seasoning and salt to taste. Set aside.

Zesty Taco Ranch Dressing

Makes approximately 1.5 cups dressing.

1/2 cup buttermilk

1/4 cup mayo

1/4 cup sour cream

3 tbsps. ranch seasoning mix

2 tsps. lime juice

1/4 cup taco sauce

Combine all ingredients and set aside. Store in fridge.