This fresh, easy taco salad recipe makes a filling lunch or fun dinner. Prep components
ahead of time and store them separately for quick assembly! Gluten-free and vegan.
Ingredients
2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling
1 medium head romaine lettuce, chopped
1 cup shredded red cabbage
½ cup cooked black beans, drained and rinsed
2 red radishes, thinly sliced
½ cup sliced cherry tomatoes and/or pico de gallo
1 avocado, sliced
Jalapeno slices, optional
Cilantro Lime Dressing, the creamy avocado variation
Sea salt
Lime wedges, for serving