Life is about enjoying and finding balance

Vegetarian Taco Salad

Vegetarian Taco Salad

This easy Vegetarian Taco Salad recipe is a great way to enjoy your favorite tacos while helping you get in more greens. Made with corn tortillas, cheese, amaranth, and sunflower seeds.

I love when salads like this Vegetarian Taco Salad recipe are filling enough to be a full balanced meal. This salad has it all- lots of greens, good fats, protein-cheese and healthy carbs all tossed in a delicious slightly sweet honey mustard vinaigrette. I prefer also making my own vinaigrette this way I can control the amount of sugar, but feel free to use any commercial version you like. If you make your own vinaigrette you can store it in the fridge for up to 7 days.

How to Make Taco Salad

  1. Preheat your oven to 375. Lay your tortillas on a baking sheet and place them in the oven for 5 minutes. Once they are dry cut the tortilla into very thin strips. Heat a little bit of oil on medium-high heat. Pace a handful of your tortilla strips into the hot oil, in a single layer. Use metal tongs to distribute the tortilla strips so that they aren’t overlapping and so that all sides get coated with oil. Fry for approximately 2 minutes until the chips just begin to color and they are firm. Set aside and allow them to cool completely.
  2. Select your base. I am a big fan of mixing kale, arugula, and spinach but you can choose any greens you prefer.
  3. Place your greens on a bowl and top with tortilla strips, cheese, amaranth, and sunflower seeds. Drizzle with dressing.

I recommend that you assemble the salad once you are about to eat since the tortilla chips will become soft and soggy if you prepare it in advance.

Vegetarian Taco Salad

This easy Vegetarian Taco Salad recipe is a great way to enjoy your favorite tacos while helping you get in more greens. Made with corn tortillas, cheese, amaranth, and sunflower seeds. 
Prep Time10 mins
Servings: 4 people

Ingredients

  • 3-4 corn tortillas
  • 4 cups mixed greens
  • 30 gr. cheese
  • 1/4 cup amaranth
  • 1/4 cup sunflower seeds

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup dijon mustard
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tsp salt

Instructions

  • For the dressing: In a small bowl add all the ingredients together and whisk until fully incorporated. You can keep in the fridge for up to 7 days. 
    For the salad: Preheat your oven to 375. Lay your tortillas on a baking sheet and place them in the oven for 5 minutes. Once they are dry cut the tortilla into very thin strips. Heat a little bit of oil on medium-high heat. Pace a handful of your tortilla strips into the hot oil, in a single layer. Use metal tongs to distribute the tortilla strips so that they aren’t overlapping and so that all sides get coated with oil. Fry for approximately 2 minutes until the chips just begin to color and they are firm. Set aside and allow them to cool completely.
    Select your base. I am a big fan of mixing kale, arugula, and spinach but you can choose any greens you prefer.
    Place your greens on a bowl and top with tortilla strips, cheese, amaranth, and sunflower seeds. Drizzle with dressing. 


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