Taco Salad ("Eat To Live" Fuhrman Style)
- Number of Servings: 2
Ingredients
Directions
1.75 cup (1 can) Beans, pinto, black, or kidney (any beans you like, drained)1 cup Red Ripe Tomatoes, chopped or sliced 1 cup, Carrots, raw, chopped 0.5 cup, Green Peppers (bell peppers), chopped 1 or 2 Green Onions, chopped 1 large stalk of Broccoli, steamed4 cups, Romaine Lettuce (salad), shredded (I don't normally measure the lettuce so it may actually be more like 6 cups of lettuce?) Dressing:1/2 Avocado, California (Haas), without skin and seeds Pepper, red or cayenne, .25 tsp (or salsa)Lime Juice, (I usually use 2 key limes or 1/2 large lime)1/2 teaspoon Cumin1/4 cup Pickled Jalapeno Peppers, chopped (optional) 1 clove Garlic, crushed, or finely chopped (you can also use garlic powder)Fresh Cilantro, choppedWater
Steam the Broccoli. I like to use left over steamed veggies for this.
Fill your bowl with Romaine Lettuce, Baby Spinach or a mixture of Spring Greens. Pile on the rest of the salad ingredients.
For the dressing: Mash the avocado in a small bowl. Mix in the rest of the ingredients and add water to thin. Pour over the salad.
Variations: I sometimes use Cubed Tofu or a Boca Burger for this salad.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DESERTCATS.
Fill your bowl with Romaine Lettuce, Baby Spinach or a mixture of Spring Greens. Pile on the rest of the salad ingredients.
For the dressing: Mash the avocado in a small bowl. Mix in the rest of the ingredients and add water to thin. Pour over the salad.
Variations: I sometimes use Cubed Tofu or a Boca Burger for this salad.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DESERTCATS.
Nutritional Info Amount Per Serving
- Calories: 426.5
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 489.1 mg
- Total Carbs: 73.4 g
- Dietary Fiber: 28.1 g
- Protein: 22.2 g
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