Are you loving packing salads in mason jars for lunch? Even though you can layer the basic salad in a number of ways, using the same ingredients can get a little boring. Spice things up with this vegetarian taco salad.
The homemade coriander-lime dressing gives this salad a fresh and zesty flavour perfect for the warmer weather. And for just over 450 calories, it offers almost 25 grams of both protein and fibre. Olé!
- Coriander-lime dressing:
1 tablespoon apple cider vinegar
Juice from one lime
1/2 cup fresh coriander, loosely packed
1/4 cup low-fat plain Greek yogurt
1 teaspoon honey
Pinch of salt
1/4 cucumber, diced
1/2 cup black beans
1 roma tomato, diced
1/4 cup corn
1/4 cup red capsicum, diced
3 cups greens
1/4 avocado, diced
1 tablespoon shredded tasty cheese
- Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a litre-sized mason jar (wide-mouth works best for filling and eating out of).
- Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red capsicum, greens, avocado, then cheese.
- Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you're ready to eat.
- Main Dishes, Salads
- 1 serving
- Total Time
- 19 minutes, 59 seconds
- Calories per serving