Grilled Vegetable Taco Salad with Avocado-lime Crema

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 481.4
  • Total Fat: 29.2 g
  • Cholesterol: 25.3 mg
  • Sodium: 589.7 mg
  • Total Carbs: 52.2 g
  • Dietary Fiber: 9.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Grilled Vegetable Taco Salad with Avocado-lime Crema calories by ingredient
Submitted by:


vegetarian vegetarian
Number of Servings: 2


    2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
    1 serving 1 Med. Green Bell Pepper
    1 medium (2-1/2" dia) Onions, raw
    1 tbsp Extra Virgin Olive Oil
    .25 tsp Old El Paso Fajita Seasoning Mix
    1 oz Tortillia Chips (approx 14 chips) (by SAPRUITT)
    .5 cup Salad - Mixed Greens (Fresh Express)
    0.5 cup Rosarita Black Bean Refried Beans
    4 tbsp Garden Fresh Gourmet Jack's Special Mild Salsa
    .50 cup Sour Cream
    1 wedge yields Lime Juice
    1 dash Salt
    1 serving Hass Avocado Fresh (1/2 of Avocado)


1. Preheat grill or gill pan to medium high heat. brush corn, bell pepper, and onion with oil. grill, covered, 3 to 4 minutes per side or until charred. coll 5 minutes.
2. remove kernels from cob; discard cob. coarsely chop bell pepper and onion; place all vegetables in a bowl. sprinkle with fajita seasoning; toss.
3. layer chips, greens, beans, and vegetables on 2 plates. serve with salsa and avocado cilantro crema recipe.
for dressing:
1. place avocado in a bowl; mesh with a fork until smooth. stir in sour cream, lime juice, and salt.

Serving Size: serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user LORETTWELCH.

TAGS:  Vegetarian Meals |

Rate This Recipe