Vegetarian Taco Salad With Creamy Avocado-Lime Dressing

Name: Vegetarian Taco Salad With Creamy Avocado-Lime Dressing
Cuisine: TexMex
Ingredients: 1 tablespoon extra-virgin olive oil; 4 cloves garlic, pressed or minced; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 tablespoon tomato paste; 1/2 cup quinoa, rinsed; 1 cup water; 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans; 1/4 teaspoon fine sea salt; Freshly ground black pepper; 1 1/2 teaspoons extra-virgin olive oil; 3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips; Fine sea salt; 1/4 cup lime juice (from about 2 limes); 1 tablespoon water; 1/2 medium-large avocado, pitted; 1/4 cup lightly packed fresh cilantro (some stems are okay); 1 small-medium jalapeño, seeded, deribbed, and roughly chopped; 1 clove garlic, roughly chopped; 1 small head romaine lettuce, chopped (or 5 ounces chopped romaine); 3 cups packed baby arugula (about 3 ounces); 1 cup thinly sliced grape or cherry tomatoes; 1/3 cup thinly sliced and roughly chopped radishes (3 to 4), or chopped red onion; 1/3 cup crumbled feta cheese (about 2 ounces); 1/2 medium-large avocado

Instructions

Here's my vegetarian taco salad of romaine and peppery arugula tossed in a creamy, avocado-lime dressing. Chili-flavored quinoa and black beans make it hearty.

Updated at: Sun, 30 Aug 2026 21:39:16 GMT