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Layered Taco Salad With Coriander-Lime Dressing

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!

Vegetarian Taco Salad

From Jenny Sugar, POPSUGAR Fitness

Layered Taco Salad With Coriander-Lime Dressing


  1. 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. Salad:
    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


  1. 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).
  2. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese.
  3. 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


Calories per serving
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