Taco Salad ("Eat To Live" Fuhrman Style)

  • Number of Servings: 2
Ingredients
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
Directions
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.

Servings Per Recipe: 2
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

Member Reviews
  • LIL_PINKBUBBLE
    Looks good. I am converting to Eat to Live gradually, and I think I'll have this for dinner tonight. Thanks! - 1/2/12