Taco Salad with Light Dressing
Healthy Taco Salad with Homemade Dressing loaded with fresh veggies, greens, and protein is healthy and very satisfying. The simple herb, olive oil, and garlic dressing adds incredible flavor to it.
Taco Salad Recipe
It’s a basic Taco Salad recipe. Simple ingredients easily tossed together to make a quick and delicious weeknight lunch or dinner. And what I like the most in it – is that you can add as little or as much to that as you want.
The salad is filled with all your favourite taco toppings – fresh lettuce, tomatoes, bell peppers, corn, kidney beans, creamy avocado, and pork for protein. I used leftover lean pulled pork in this salad recipe but you can swap it for beef, chicken, or leftover turkey – everything will go well.
This Taco Salad is fresh, healthy, has a great source of protein, carbs, fats, and fiber so it can be considered a nutritious meal.
Healthy Salad Dressing
I like simple homemade salad dressing made with olive oil, herbs, garlic powder, Dijon mustard, and a touch of honey and vinegar (or lemon juice) – all that gives it an amazing fresh flavor. This dressing pairs beautifully with Taco Salad and adds fragrant taste without tons of extra calories.
To make ahead, whisk dressing ingredients in a mason jar so you can shake it well just before serving in case it separates. Keep the dressing for days in the fridge and use it in other salad recipes as it has a simple, clean flavor that is so good in vegetable salads.
| Serving: | Prep time: | Cook Time: | Total Time: |
| for 4 people | 15 min | 0 min | 15 min |
Ingredients for Taco Salad
- 1 head romaine lettuce, chopped (230 g)
- 1/2 cup (90 g) canned kidney beans, rinsed and drained
- 1/4 cup (40 g) frozen corn, defrosted
- 1/2 large tomatoes, diced (120 g)
- 1/2 large bell pepper, diced (100 g)
- 1/2 avocado, diced (70 g)
- 1 lime, quartered
- 1 cup (100 g) lean pulled pork
For Salad Dressing:
- 1/2 cup (100 g) olive oil
- 1 tsp. (7 g) honey
- 1 Tbsp. (15 g) Dijon mustard
- 3 Tbs. white wine vinegar or lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried oregano and basil
- 1/2 tsp. garlic powder
How to Make Taco Salad
- Place the chopped lettuce in a large bowl. Top with the kidney beans, corn, tomatoes, bell peppers, avocado, and pulled pork. Set aside.
- Make the salad dressing: into a mason jar add all dressing ingredients. Cover with the lid and shake to blend.
- Drizzle about 5-6 Tbsp. (50 g) of dressing over the top of the salad and gently toss.
- Enjoy!
How Many Calories in Taco Salad and Dressing
| Calories (1 serve, 200 g): 200 cal | Calories (12 g, Dressing only ): 76 cal |
|---|---|
| Fat: 13.4 g | Fat: 7.7 g |
| Carbohydrates: 12.5 g | Carbohydrates: 1.0 g |
| Protein: 7.6 g | Protein: 0.05 g |
Taco Salad with Light Dressing
Ingredients
- 1 head romaine lettuce chopped (230 g)
- 1/2 cup 90 g canned kidney beans, rinsed and drained
- 1/4 cup 40 g frozen corn, defrosted
- 1/2 large tomatoes diced (120 g)
- 1/2 large bell pepper diced (100 g)
- 1/2 avocado diced (70 g)
- 1 lime quartered
- 1 cup 100 g lean pulled pork
- For Salad Dressing:
- 1/2 cup 100 g olive oil
- 1 tsp. 7 g honey
- 1 Tbsp. 15 g Dijon mustard
- 3 Tbs. white wine vinegar or lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried oregano and basil
- 1/2 tsp. garlic powder
Instructions
- Place the chopped lettuce in a large bowl. Top with the kidney beans, corn, tomatoes, bell peppers, avocado, and pulled pork. Set aside.
- Make the salad dressing: into a mason jar add all dressing ingredients. Cover with the lid and shake to blend.
- Drizzle about 5-6 Tbsp. (50 g) of dressing over the top of the salad and gently toss.
- Enjoy!
Notes
| Calories (1 serve, 200 g): 200 cal | Calories (12 g, Dressing only ): 76 cal |
|---|---|
| Fat: 13.4 g | Fat: 7.7 g |
| Carbohydrates: 12.5 g | Carbohydrates: 1.0 g |
| Protein: 7.6 g | Protein: 0.05 g |
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