Grilled Vegetable Taco Salad with Tomato Vinaigrette

Back to recipes

Lunch

Main Dish

Bowls

Dinner

Gluten-Free

Vegetarian

Vegan

With easy-to-find ingredients and a flavor profile that almost everyone loves, this nourishing taco salad is easily adjusted to your tastes and needs. Remove the grains if you prefer a Main Dish Salad, keep it as Nourish Bowl to meet your daily needs for whole grains, or switch it up and serve it on a crispy tostada!

About the recipe

Giving you a whopping 5.5 points toward your Daily Wellness Score, this Taco Salad Nourish Bowl is a powerhouse of nutrition and foods that heal. Its varying textures are pleasing to the senses: the crispy tortilla strips and crunchy lettuce are the perfect balance to your soft avocado and grilled vegetables.

‍

It’s easy to whip up a homemade Tomato Vinaigrette that pairs perfectly with the vegetables and beans in this bowl. Just shake all the ingredients in a mason jar, and voila! A homemade dressing that’s as delicious as it is healthy.

‍

There are no constraints when it comes to choosing the veggies on your salad. Choose whatever is in season or whatever you truly love! Keep it the same every time, or switch it up. There’s freedom when it comes to veggies.

‍

This is such a versatile, nutritious home run of a meal. I’ll bet that you’ll come back to it time and time again.

Quickly jump to:

Ingredients Directions Nutrition facts

Score point earned (6)

What’s a Rich Text element?

The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

How to customize formatting for each rich text

Headings, paragraphs, blockquotes, figures, images, and figure captions can all be styled after a class is added to the rich text element using the "When inside of" nested selector system.

Ingredients

Makes 4 cups | Serves 1

Grains and Legumes:

1 corn tortilla, cut into strips
½ cup black beans, cooked, rinsed and drained
½ cup brown rice or quinoa, cooked

Grilled Mixed Vegetables: (1 cup)

½ teaspoon extra virgin olive oil
1½ cups combination of vegetables you love:
white or yellow onion, cut in circles
zucchini, sliced
yellow summer squash, sliced
sweet red pepper, slice into strips
any variety of asparagus, green beans, broccoli, cauliflower
½ cup corn, fresh corn on the cob steamed and cut off the cob, frozen kernels steamed, or canned corn, drained
¼ jalapeno, diced very fine, as an option for those that like their salad spiced up a bit!

Fresh Salad Greens and Vegetables: (2 cups total)

1½ cups of lettuce greens, torn into bite-size pieces
¼ cup red cabbage, finely chopped
2-3 tablespoons cilantro, washed, drained, and chopped (optional)
2 tablespoons white onions finely diced (option for onion lovers)
¼ cup tomatoes (grape, cherry, your favorite kind of tomatoes)
sweet red pepper, slice into strips
Garnish with ¼ avocado, diced or sliced

Tomato Vinaigrette:

Makes 1¼ cup |Portion size ~4 tablespoons | Servings: 5

¼ cup extra virgin olive oil
6 tablespoons fresh squeezed lemon juice or balsamic vinegar
1 scallion or green onion, washed and finely sliced
½ cup fresh tomatoes, diced OR canned petite-diced tomatoes, retain juice
1 teaspoon honey
1 fresh garlic clove, finely minced or ½ teaspoon granulated garlic powder, to taste
½ teaspoon salt, to taste
½ teaspoon ground cumin, to taste
½ teaspoon ground chili powder, to taste

Directions

Prepare Tomato Vinaigrette. Add all of the vinaigrette dressing ingredients to a sealed container and shake well. Refrigerate before using for best flavor, but can also use immediately. Adjust seasonings for personal taste preference. Chill until ready to toss with salad just before serving.

Prepare the tortilla. Warm the whole corn tortilla in a skillet just before serving if using the whole tortilla. For the corn tortilla strips as a salad topping, cut the corn tortilla into thin slices and heat in skillet until strips reach desired crispiness.

Grill Vegetables. In a heavy skillet over medium heat, add olive oil (or saute in water or vegetable broth if you prefer using no oil). Begin grilling the onion circles and red pepper slice. When partially cooked, add squash, green beans or any veggies you enjoy. Cook until just tender. Add cooked corn and fresh jalapenos to the grilled mixture in the last one to two minutes of cooking. (For an extra special salad, try grilling the whole corn on the cob. Shave off kernels from the cob for the salad and sprinkle ½ cup of grilled corn kernels on your Taco Salad .)

Prepare fresh salad ingredients: In a large salad bowl, place the prepared lettuce greens, shredded cabbage, and grated carrots.

Assemble the salad: Toss the drained black beans, cooked rice, cilantro, onions, and tomatoes in the large salad bowl with the fresh salad ingredients.

Toss the salad with the Tomato Vinaigrette to cover all the salad ingredients well.

Top the salad with the Grilled Mixed Vegetables and garnish with diced avocado. Drizzle extra dressing on top of grilled vegetables and avocado. Top the salad with crispy corn tortilla strips.

Tips

This Main Dish Salad is turned into a Nourish bowl, meaning it contains all the food components in the right amounts to create The Plate meal plan. If you want a Main Dish Salad, you can remove the whole-grain rice.

Turn your Taco Salad lunch into a delicious Tostado Dinner: Place the warmed whole corn tortilla on a plate and stack with cooked beans and brown rice. Top with the fresh salad ingredients tossed in the Tomato Vinaigrette. Add the Grilled Mixed Vegetables and garnish with cilantro, onions, and avocado. Drizzle with additional Tomato Vinaigrette.

The Tomato Vinaigrette can be made 1 to 2 days ahead and stored in the refrigerator until serving.

Nutrition facts

Serving size

Grilled Taco Salad 1 Meal Portion with 4 tablespoons Tomato Vinaigrette

Amount per serving

Calories

636

Protein

Total carbohydrate

Dietary fiber

Added sugars

Total fat

Cholesterol

omega 3 short chain fatty acids

Sodium

459

Potassium

1831

Vitamin c

Iron

Calcium

Loved this recipe?

Save to my favourites

Remove from my favourites

Welcome Wellness Friend! I am so excited to see you here today!