Are you loving packing salads in mason jars for lunch? Even though you can layer the basic salad in a number of ways, using the same ingredients can get a little boring. Spice things up with this vegetarian taco salad.
The homemade coriander-lime dressing gives this salad a fresh and zesty flavour perfect for the warmer weather. And for just over 450 calories, it offers almost 25 grams of both protein and fibre. Olé!
- coriander- lime dressing:
1 tablespoon apple cider vinegar
Juice from one lime
10 grams fresh coriander, loosely packed
65 grams fat free plain Greek yoghurt
1 teaspoon honey
Pinch of salt
1/4 cucumber, diced
85 grams black beans
1 roma tomato, diced
45 grams corn
35 grams red pepper, diced
90 grams greens
1/4 avocado, diced
1 tablespoon shredded cheddar cheese
- Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a two pint mason jar (wide-mouth works best for filling and eating out of).
- Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese.
- Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you're ready to eat.
Source: Calorie Count
- Main Dishes
- 1 serving
- Total Time
- 19 minutes, 59 seconds
- Calories per serving