Layered Vegetarian Taco Salad Recipe
A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy vegetables? Let’s make a no-lettuce taco salad instead.
Servings
4
Servings
4
Ingredients
For the dressing
For the salad
Instructions
  1. For the dressing: Whisk all the ingredients together in a large bowl.
  2. For the salad: Place the beans in the bowl with the dressing. Separate the radishes from their tops and wash and dry both. Quarter each radish. Coarsely chop the radish tops and add the radishes and their tops to the bowl of beans.
  3. Peel the jicama and cut it into 1/2-inch dice, and add to the bowl. Halve the cherry tomatoes (quarter if large), and add to the bowl. Core and seed the bell pepper, cut into 1/2-inch dice, and add to the bowl. Halve and pit the avocado, cut into 1/2-inch dice, and add to the bowl. Finely chop the red onion and add to the bowl.
  4. Sprinkle with the cilantro and toss to gently coat. Taste and season with more salt and pepper as needed. Divide the salad among bowls and top with the cheese and tortilla chips.
Recipe Notes

Make ahead: The dressing can be made and stored in the refrigerator up to 3 days in advance. The salad can also be dressed and stored in the refrigerator for up to 1 day.