Perfect for those hot summer months when you want to feel slim and lighter!
Who doesn’t love taco salads? They are easy to make, gluten-free, and delicious. Restaurant versions are usually loaded with fatty ingredients such as cheese, sour cream, and fried tortilla chips, but with a healthy twist on a conventional taco salad you won’t miss any of those ingredients!I love to fill up on salads, especially during the summer months; they keep me feeling slim and energized. Incorporating lighter meals allows for proper digestive function and you won’t feel weighed down by rich heavy meals.
Health Warning! This Taco Salad may…
Keep your heart healthy
Thicken your hair
Regulate blood sugar levels
Protect the pipes and keep them moving
Beans, beans they’re good for your blood – and hair! Black beans are a good source of iron, which help increase circulation, carrying oxygen from your lungs to every cell in your body. Protein and iron are needed to thicken hair cells, which together promote hair growth that protect against anemia-related hair loss. Paired with veggies this salad is loaded with fiber to keep things moving and stabilize blood sugar levels.
- 4 organic corn tortillas
- 4 cups black beans
- 20 cherry tomatoes cut in half
- 1/4 cup green or red onion sliced thinly
- 1/2 avocado to top each salad
- 1/2 avocado
- 1/4 cup olive oil
- 1/2 lime
- 1/2 jalapeño pepper seeded and minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tomatoes chopped
- 1 garlic clove minced
- 1/2 lime juiced
- 1/4 tsp salt
- 2 tbsp cilantro chopped
Combine dressing ingredients in a glass jar and blend with a hand immersion blender.
Combine all salsa ingredients in a bowl and mix with a spoon.
Preheat oven to 375 F. Cut tortillas into strips and place on a baking sheet. Bake tortillas until golden and crispy (about 10 minutes). Remove from oven and let cool.
While tortillas are baking, divide lettuce, veggies and beans between 4 plates.
Top each salad with dressing and salsa.
Calories 414 / Fat 22.5g / Carbs 46.5g / Protein 11.8g / Fiber 16.7g / Sugar 5.6 / Sodium 665mg