Name: Vegetarian Taco Salad With Creamy Avocado-Lime Dressing
Yield: Makes 4 large salads
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 extra-virgin olive oil; 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; 1/4 teaspoon fine sea salt; 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

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Photo by Kathryne Taylor

This vegetarian taco salad serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor. This ode to my mom's taco salads wouldn’t be complete without some crispy tortilla strips on top.

Ingredient Note

If you're in a hurry, you can replace the crispy tortilla strips with a small handful of crumbled tortilla chips. Sprinkle them over the salads just before serving.

Recipe notes

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