The prettier the salad the more delicious, am I right? As someone who personally doesn’t get too excited about salads, I can rave about this Fiesta Salad ALL DAY LONG! Why? Because it’s full of so many yummy ingredients, it tastes great, and it’s filling!!!
If I am ever going to make a salad, it is going to be a hefty one, and this one does not disappoint. The Fiesta Salad has to be one of my favorites in the book (along with the HEALTHIER CRUNCH WRAP recipe…. yup, I made a healthy version of the Taco Bell classic).
Salad Ingredients:
- 2 cups shredded lettuce
- 1/2 cup cooked rice or quinoa
- 1/2 cup pinto beans
- 1/4 cup green onion
- 1/4 cup grated carrot
- 1/3 cup diced tomato or pico de gallo
- 1/2 avocado, sliced
Cilantro Vinaigrette:
- 1/3 cup finely chopped cilantro
- 1 tbsp vegan mayo
- 3 tbsp avocado oil
- 1 lime
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 tsp white vinegar
Directions:
- Layer all your ingredients in a large bowl: start with lettuce, then add rice, beans, green onion, carrots, tomato and sliced avocado.
- In a small bowl, combine all vinaigrette ingredients together and mix well. Use enough of it for the salad and store the rest for later!
This recipe is also featured in Dani’s brand new 15 recipe ebook, “Let’s Taco-Bout It”, a Mexican inspired ebook filled with delicious (gluten and dairy free) recipes that the entire family will love! Make sure to grab your copy!
