Taco Crunch Salad
2 People
216 Cals
Taco Crunch Salad
2 People
216 Cals
About the recipe
Fresh. Zesty. Crunchy. Crowd-pleasing.If you're looking for a vibrant salad that feels like a celebration in a bowl, this Taco Crunch Salad delivers in every way. Inspired by the bright flavours of Mexican street food, it combines crisp lettuce, juicy tomatoes, creamy beans, sweet corn and fresh herbs tossed in a light lime yoghurt dressing.What makes this salad truly special is the crunch factor. A handful of crushed nacho chips or rice cakes added just before serving transforms the salad into something incredibly satisfying and fun to eat.It’s the kind of dish that works for almost any occasion — perfect for summer BBQs, casual entertaining, picnics or an easy weekday dinner. The combination of fibre-rich beans, hydrating vegetables and protein-rich yoghurt makes it nourishing while still feeling light and refreshing.Serve it as a generous salad on its own or alongside grilled chicken, fish, prawns or tofu for a complete meal.Fresh, colourful and irresistibly crunchy — this is one of those salads everyone comes back for seconds of.
Nutrition Per Serving
216
Calories
3g
Fat
0.3g
Saturates
12g
Sugars
578mg
Salt
15g
Protein
35g
Carbs
14g
Fibre
Ingredients
Lime Yoghurt Dressing
- 2 limes, juiced
- 2 tsp maple or honey
- 2 tablespoons extra virgin olive oil
- 2 generous tablespoon Greek yoghurt
- Pinch sea salt
The Salad
- 1 red capsicum diced
- 2 baby cos or gem lettuces chopped
- ½ red onion finely diced
- 3 spring onions sliced
- 1 –2 small cucumbers peeled and chopped
- ½ cup sweet corn kernels cooked
- 1 punnet cherry tomatoes halved
- 250 g (1× 400 g tin) black beans drained and rinsed
- Good splash green Tabasco sauce
- 1 handful fresh coriander chopped
To Serve
- Extra Greek yoghurt
- feta cheese crumbled (optional)
- chopped avocado
- 1 handful good-quality nacho chips or rice cakes lightly crushed
- lime wedges
Method
- In a large mixing bowl combine the dressing ingredients - lime juice, maple, olive oil and Greek yoghurt. Season lightly with sea salt and whisk together until smooth.
- Combine the capsicum, lettuce, red onion, spring onions, cucumber, sweet corn, cherry tomatoes and drained beans directly into the dressing.
- Season with a splash of green Tabasco and fold through the chopped coriander.
- Mix everything together so the dressing lightly coats the vegetables.
- Top the salad with a few dollops of extra Greek yoghurt, avocado, and a handful of crushed nacho chips or rice cakes for that irresistible crunch.
- Serve immediately.
Add protein
Turn this salad into a complete meal by adding more beans, grilled chicken, prawns, tuna, tofu or roasted salmon. Make it dairy-free
Swap the yoghurt for a creamy avocado dressing blended with lime juice and olive oil. You can also use coconut yoghurt. Perfect for entertaining
Prepare the salad base ahead of time and add the crunchy topping just before serving so it stays crisp. Meal prep friendly
The salad mixture (without the crunchy topping) keeps beautifully in the fridge for up to 3 days.
Turn this salad into a complete meal by adding more beans, grilled chicken, prawns, tuna, tofu or roasted salmon. Make it dairy-free
Swap the yoghurt for a creamy avocado dressing blended with lime juice and olive oil. You can also use coconut yoghurt. Perfect for entertaining
Prepare the salad base ahead of time and add the crunchy topping just before serving so it stays crisp. Meal prep friendly
The salad mixture (without the crunchy topping) keeps beautifully in the fridge for up to 3 days.
