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Vegetarian Mexican Recipe: Taco Salad In a Jar

Layered Taco Salad With Coriander-Lime Dressing

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!

Vegetarian Taco Salad

From Jenny Sugar, POPSUGAR Fitness

Vegetarian Mexican Recipe: Taco Salad In a Jar


  1. 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. Salad:
    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


  1. 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).
  2. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red capsicum, greens, avocado, then cheese.
  3. 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.
Source: Calorie Count


Calories per serving
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