Grilled Vegetable Taco Salad with Avocado-lime Crema
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
Introduction
vegetarian vegetarianNumber of Servings: 2
Ingredients
-
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)
Directions
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.
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.