Vegetarian Taco Salad | Meatless Taco Salad | Cooktober 2019 - Episode 26

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with lower fat.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: popped corn

Baked chips reduce calories while providing crunch.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder heat.

Start by preparing the salad dressing: add 1/4 cup of fresh coriander leaves and stalks, juice from 1/4 large lemon, 1/4 teaspoon oregano, 1 clove of garlic, 1/4 cup yogurt, 1/4 teaspoon cumin powder, 1/8 teaspoon cayenne pepper, salt, and pepper to taste into a food processor.

Add about 1 teaspoon of honey to the food processor for sweetness.

Cut half an avocado and scoop the flesh into the food processor.

Blend the mixture until it becomes a creamy dressing, tasting and adjusting seasoning as needed.

Set the dressing aside and move on to the salad preparation.

Take the other half of the avocado, make small cubes in the skin, and scoop it out with a spoon.

Chop iceberg lettuce, cherry tomatoes, green pepper, and onion, and add them to a mixing bowl along with pickled jalapenos, corn, and cannellini beans.

Sprinkle some fresh coriander over the salad mixture.

Add tortilla strips seasoned with sea salt on top of the salad.

Toss everything together in the bowl to combine well.

Sprinkle cheddar cheese on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens