Zingy Stacked Taco Salad Recipe Is a Refreshing Side Or Satisfying Light Lunch
For extra crunch, serve with extra chips on the side!
Salads are synonymous with summer. They’re cool and crisp plus, there’s no need to heat up the kitchen to toss one together. But if you’re looking for something that goes beyond the basic lettuce, tomatoes and cucumbers, then you have to try this Stacked Taco Salad recipe. It’s a fresh twist on a Tex-Mex favorite — Nachos!
Iceberg lettuce sometimes gets a bad rap for being less nutritious than other lettuce varieties. But it’s actually loaded with vitamins and minerals like potassium and vitamin C. It’s satisfying crunch makes the perfect base for our appetizer. We whip up a zingy vinaigrette with olive oil, lime juice and zest. So simple yet so delicious. Instead of tossing all the ingredients together, we layer them up like the iconic Mexican dish. To turn in into a main course, simply add shredded rotisserie chicken. Make this recipe for yourself. Then send us your thoughts.
Yields
Total Time
Prep Time
Ingredients
- 1/3 cup olive oil
- 3 Tbs. fresh lime juice
- 1/2 tsp. grated lime zest
- 1 (8 oz.) pkg. shredded iceberg lettuce
- 2 tomatoes, sliced
- 2 avocados, pitted, peeled, quartered, sliced
- 1 (15 oz.) can 3 bean blend, rinsed, drained
- 1 cup shredded Monterey Jack cheese
- 3 cups tortilla chips
- 1/2 cup chunky salsa
- 2 scallions, cut diagonally into 1/2”-thick slices
Instructions
PrintIn bowl, whisk together olive oil, lime juice and zest until combined. Reserve 2 cups shredded lettuce. Place remaining lettuce on serving plate. Top with tomatoes, avocado, beans, reserved lettuce, cheese, tortilla chips, salsa and scallions. Serve with dressing.
Nutrition
- Calories: 414 kcal
- Fat: 30 gram
- Saturated Fat: 4 gram
- Protein: 11 gram
- Carbohydrate: 30 gram
- Fiber: 9 gram
- Cholesterol: 17 mg
- Sugar: 4 gram
- Sodium: 391 mg
Conversation
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