When I was sent this week’s challenge for Meatless Monday, I immediately went on the hunt for great meal ideas. I am pretty obsessed with this vegan taco salad with creamy cilantro lime dressing (oh yeah!) from Nutrition By Kara. Not only is Kara’s recipe meatless — it’s also gluten-free, dairy-free and has no added sugar. Kara’s a nutritionist, so she knows what she’s talking about when she says it’s full of clean, plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C, and K.
Vegan Taco Salad Ingredients:
• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)
Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper
I love everything about the way Lori Zanini approaches health and wellness — especially in the kitchen. Her recipes are so fabulous your whole family will be impressed, and so beautiful you’ll feel like a professional chef.
As a registered dietitian, Lori really knows her stuff. She loves helping people discover that eating healthy food doesn’t mean you have to sacrifice taste! Seriously my kind of girl.
I’m excited to share this recipe with you guys, and please let me know if you try it.
This recipe originally appeared in Lori’s cookbook, Eat What You Love Diabetes Cookbook
Serves 4 (2 cups salad + 1 shrimp skewer each)
Prep Time: 15 minutes + 10 minutes to marinate
Cook Time: 10 minutes
FOR THE CROUTONS
• 4 slices high-fiber whole-grain bread
• 1 teaspoon extra-virgin olive oil
• 1 large garlic clove, peeled and halved
FOR THE SHRIMP
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• ½ teaspoon freshly ground black pepper
FOR THE SALAD
• ¼ cup plain 2% Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon anchovy paste
• ½ teaspoon Dijon mustard
• 2 garlic cloves, peeled
• 8 cups bite-size pieces romaine lettuce
• 1 large cucumber, halved lengthwise and thinly sliced crosswise
• ¼ cup grated Parmesan cheese
When we cook at home, I always plan on having a side salad no matter what entree we’re creating. Not only is a side salad easy and healthy, but it’s always one of the best parts of the meal! Plus, when you’re planning your menu, you have a staple that you know you can count on.
If you’re as big of a salad fan as I am, you’re going to love this vinaigrette recipe. It’s the perfect thing to make ahead, and the taste is so divine no one will believe it’s homemade.
How many of you chef wannabe’s like me have been here: You have a beautiful piece of fish or the tastiest plans for a chicken breast with some fresh veggies cut to the side but still, something is missing from the meal plan. You need a little substance for the side, something light, fresh and delicious… but what should that be? A side salad, of course!
I find it’s the simplest dishes that are usually the best. This arugula salad couldn’t be more basic but trust me — there is nothing basic about the taste.
Greens, strawberries and avocado might not sound like they belong on the same plate, but they go together deliciously! Really when you have ingredients that yummy how could they not go together? I love eating salads and it’s fun to mix it up a bit with something other than the usual greens-veggies-chicken mix. For a fresh take on a salad this spring, try this recipe for a Spring Greens Salad with Strawberries and Avocado with sweet balsamic vinaigrette dressing.