Fresh & Bright Vegetarian Taco Salad

  • 30 Minutes
  • 2-4 Servings
  • Vegan
  • Nut Free
  • Vegetarian
  • Dairy Free
  • Gluten Free

The “traditional” taco salad we usually find in American restaurants isn’t really traditional at all. Fresh flavors like radishes, tomatoes and avocados go with rice and black beans for a lighter version of the fried tortilla bowl we’ve all seen (and probably eaten). And if you’re serious about fresh flavours, top yours with our Watercress Salsa for a kick that’s from greens and not just peppers.


  • 1 packet Dream Greens Spicy Mix
  • 1 avocado, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1/4 cup sliced radishes
  • 2/3 cup black beans, cooked and drained
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup corn kernels
  • salt and pepper to taste

1. In a separate bowl, toss black beans with paprika and chili powder and salt to taste.
2. Mix all ingredients together in a large bowl, except avocado slices.
3. Plate salad, place avocados on top.
3. Dress to taste with Cress salsa (see recipe in text above).

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