taco salad

I saw this taco salad recipe on tik tok and made it last weekend for a big lunch. It was so good! I added chopped grilled chicken to Christian’s salad and kept mine meat-free.

I am going to share the dressing first because I think that is the best part. It keeps for over a week and it means you can really put it on any base. I’ve since made a hodge podge salad base and just added this dressing. Delicious! I also think it would be great on scrambled eggs or in a breakfast taco or burrito, but that may just be me.

I would recommend not tossing it all together as the lettuce will only keep in the fridge for about 24 hours after being tossed.

taco salad recipetaco salad recipe


1 avocado

2 cloves garlic

2 cups cilantro (I subbed parsley because Christian doesn’t care for cilantro)

1/4 cup fresh lime juice

1/4 cup Greek yogurt

2/3 cup water

1/3 cup olive oil

1/2 tsp kosher salt (or more to taste)

optional: 1-2 jalapeños


2 hearts of romaine, chopped

1 red bell pepper, chopped

1/3 chopped red onion (or more to taste)

1 cucumber

1 can drained black beans

1/3 cup toasted pumpkin seeds (also good with sunflower seeds)

optional: grilled or shredded chicken

I served it with blue corn tortilla chips and a cold topo chico (the best!). For more loaded salad recipes I would highly recommend Kat Can Cook on Tik Tok. She has some amazing recipes!

Thanks so much for reading, and for more of my favorite recipes check out the “food & drink” category at the top of this site under “home.” I made this salad the week before and am still so obsessed with it. Thanks for reading – XO –

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2 thoughts on “Healthy Taco Salad

  1. This looks amazing, thank you! I’m with Christian, I don’t care for cilantro. That parsley sub will work perfectly.

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