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Taco Salad with Lime Vinegar Dressing Full of Zest

Discover azesty Taco Salad with lime vinegar dressing that's fresh, flavorful, and easyto make—perfect for quick, healthy meals anytime!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course / Lunch / Dinner
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • These core ingredients create that satisfying crunch-meets-creamy balance that makes every bite irresistible:
  • 1 head romaine lettuce chopped (or mixed greens for variety)
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado diced
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup corn kernels fresh, frozen, or canned
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • 1/3 cup red onion thinly sliced
  • 1/2 cup crushed tortilla chips for crunch
  • Fresh cilantro chopped (optional but highly recommended!)
For the Protein (Choose Your Favorite)
  • Customize your salad with a hearty protein of your choice:
  • 1/2 lb ground beef or turkey cooked and seasoned with taco spices
  • Or keep it plant-based with grilled tofu lentils, or extra beans
  • 💡 Tip: If you’re cooking your own meat season it with a mix of chili powder, cumin, garlic powder, and a pinch of salt for that authentic taco flavor.
For the Lime Vinegar Dressing
  • This light zesty dressing ties it all together with a bold citrus punch:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon white vinegar or apple cider vinegar for a hint of sweetness
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely minced
  • 1/2 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Method
 

Step 1: Cook the Protein
  1. Whether you’re using ground beef, turkey, or a plant-based option, this is your flavor base—so don’t skip the seasoning!
  2. Heat a skillet over medium heat.
  3. Add 1/2 lb ground beef or turkey and cook until browned, breaking it up with a spoon.
  4. Stir in your taco seasoning blend (or use chili powder, cumin, garlic powder, and a pinch of salt).
  5. Cook for 1–2 more minutes to let the flavors develop, then remove from heat and set aside.
  6. 🍳 Pro tip: Want to go meatless? Sauté black beans or crumbled tofu with the same seasonings for a plant-based twist that’s just as satisfying.
Step 2: Prep the Salad Base
  1. While the meat is cooking, start layering your fresh taco salad ingredients.
  2. In a large bowl or serving platter, add:
  3. Chopped romaine lettuce
  4. Cherry tomatoes (halved)
  5. Diced avocado
  6. Rinsed black beans and corn
  7. Sliced red onion
  8. Shredded cheese of your choice
  9. Optional: fresh cilantro for an herbal pop
  10. Keep it colorful and try to distribute everything evenly—every forkful should have a bit of everything!
Step 3: Make the Lime Vinegar Dressing
  1. Now for that bright, tangy finish that makes this salad shine:
  2. In a small bowl or mason jar, whisk together:
  3. 1/4 cup olive oil
  4. 3 tbsp fresh lime juice
  5. 1 tbsp vinegar
  6. 1 tsp Dijon mustard
  7. 1 clove minced garlic
  8. 1/2 tsp honey
  9. Salt and pepper to taste
  10. Shake or whisk until emulsified. Taste and adjust—you want a nice balance of citrus and acidity.
  11. 🍋 Tip: For extra zing, add a splash more lime juice or a pinch of chili flakes.
Step 4: Assemble and Serve
  1. Time to bring it all together!
  2. Add the warm, seasoned protein on top of the salad base.
  3. Drizzle generously with the lime vinegar dressing.
  4. Toss gently to coat everything.
  5. Finish with a handful of crushed tortilla chips for crunch.

Notes

Nutrition Information (Per Serving)
  • Calories: 350 kcal
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 45mg
  • Sodium: 450mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 7g
  • Sugars: 5g
  • Protein: 20g