Description

This vibrant taco salad recipe is a fresh, healthy summer meal featuring smoky spiced quinoa and black beans, crisp romaine lettuce, roasted corn, diced tomatoes, avocado, and jalapeños. It’s topped with crunchy baked tortilla strips and a cool, creamy vegan cucumber jalapeño ranch dressing made from almonds and almond milk, providing a refreshing and flavorful twist perfect for warm weather dining.

Ingredients

For the Taco Salad

3 corn tortillas, thinly sliced
6 cups shredded romaine lettuce
Kernels from 3 medium ears of corn
2 tomatoes, diced, lightly salted
1 jalapeño, stem and ribs removed, sliced (optional)
1 avocado, pitted and diced (optional)
1 cup chopped cilantro
Lime slices, for serving

Creamy Cucumber Jalapeño Ranch (makes extra)

1 cup peeled and blanched slivered almonds
¾ cup Original Almond Breeze Almondmilk Unsweetened
⅓ cup chopped peeled cucumber
1½ tablespoons lime juice plus ½ teaspoon lime zest
1 tablespoon white wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
½ to 1 jalapeño pepper, stem and ribs removed
½ teaspoon sea salt
Freshly ground black pepper, to taste

Spiced Quinoa

2 cups cooked red quinoa
1 cup cooked black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
1 tablespoon lime juice plus ½ teaspoon lime zest
1 teaspoon chili powder, more to taste
¼ teaspoon smoked paprika, more to taste
¼ teaspoon maple syrup
½ teaspoon sea salt
Freshly ground black pepper, to taste
3 scallions, chopped

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Instructions

Make the Cucumber Jalapeño Ranch Dressing: In a high-speed blender, combine the almonds, almond milk, chopped peeled cucumber, lime juice, lime zest, white wine vinegar, onion powder, garlic powder, jalapeño (stem and ribs removed), sea salt, and freshly ground black pepper. Blend until smooth and creamy. Chill the dressing in the refrigerator until ready to use to enhance flavors.
Prepare the Crispy Tortilla Strips: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Toss the thinly sliced corn tortillas with a light drizzle of olive oil and sprinkle with a few pinches of salt. Spread them in a single layer on the baking sheet. Bake for 10 to 12 minutes or until crispy and golden, stirring once halfway through for even crispiness. Remove from oven and set aside to cool.
Make the Spiced Quinoa: In a medium pot, combine the cooked red quinoa, black beans, extra-virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, maple syrup, sea salt, and freshly ground black pepper. Heat gently over medium-low heat until warmed through, stirring occasionally. Once heated, remove from stove and stir in the chopped scallions. This quinoa mixture can also be served cold if preferred.
Assemble the Taco Salad Bowls: In four serving bowls, start by dividing the shredded romaine lettuce evenly. Top each bowl with the warm spiced quinoa and black bean mixture, followed by roasted corn kernels, diced tomatoes, sliced jalapeño, and diced avocado if using. Add a generous handful of crispy tortilla strips to each bowl. Sprinkle chopped cilantro over the top.
Serve: Drizzle each salad with the chilled creamy cucumber jalapeño ranch dressing. Garnish with lime slices on the side for squeezing over as desired. Serve immediately for the best texture and freshness.

Notes

You can adjust the heat level of the jalapeños in both the salad and ranch dressing based on your preference or omit them entirely for a milder salad.
To save time, quinoa and black beans can be prepared in advance and refrigerated until needed.
The creamy jalapeño ranch dressing keeps well for up to 3 days refrigerated in an airtight container.
For extra crunch, feel free to add chopped radishes or bell peppers to the salad.
This recipe is naturally vegan and gluten-free.

Prep Time: 30 mins
Cook Time: 20 mins
Category: Salad
Method: Baking
Cuisine: Mexican-inspired