Healthy eating does NOT have to be boring and bland! Actually- healthy eating can be the complete opposite! I find fresh ingredients to be bursting with delicious, vibrant flavour, especially when you throw all your favourite taco ingredients into a bowl and drizzle it with a zingy, smoky tahini-lime dressing.
This salad is just that- it’s a healthified version of the traditionally heavy, high sodium taco salad. The recipe below is entirely vegan (and a fully balanced meal as is), but feel free to customize it to your preferences- whether adding some grated cheese or feta, or including grilled chicken on top!
I may say this often, but I REALLY mean it when I say this recipe will be on repeat throughout the summer! It’s that good!
1 romaine heart, cut or torn into bite-sized pieces
1 cup halved cherry tomatoes
1 bell pepper (any colour), chopped
1.5 cups thinly sliced red cabbage
1/2 small red onion, thinly sliced
1 cup frozen (and thawed) corn
1 jalapeno, thinly sliced, seeds removed if desired for a milder flavour
1 cup chopped cilantro
1-19oz can black beans, drained and rinsed
2 avocados, sliced or cubed
For the dressing:
2 tbsp tahini
2.5 tbsp warm water
1.5 tbsp lime juice
1 tbsp olive oil
1 tbsp nutritional yeast
2 cloves garlic, grated or minced
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1) Add all salad ingredients to a large bowl, except avocado, and toss to combine. Add avocado just before serving.
2) In a small bowl, combine the dressing ingredients until well mixed. Add a little more water, if desired, for a thinner consistency.
3) Pour dressing over salad and toss until evenly coated. If saving some as leftovers, store salad and dressing separately.