This fresh, easy taco salad recipe makes a filling lunch or fun dinner. Prep components ahead of time and store them separately for quick assembly Gluten-free and vegan.
0.5 cup Sliced cherry tomatoes and/or pico de gallo
1 Avocado, Sliced
Jalapeno slices, optional
Cilantro lime dressing, the creamy avocado variation
Sea salt
Lime wedges for serving
1 tablespoon Extra virgin olive oil
8 ounce Shiitake mushrooms, stemmed and diced
1 cup Crushed walnuts
1 tablespoon Tamari
1 teaspoon Chili powder
0.5 teaspoon Balsamic vinegar
Nutrition value
722
calories per serving
58 g Fat19 g Protein30 g Carbs12 g FiberOther
Current Totals
58 g Fat
19 g Protein
30 g Carbs
12 g Fiber
MacroNutrients
Carbs
30 g
Protein
19 g
Fiber
12 g
Fats
Fat
58 g
Vitamins & Minerals
Calcium
236 mg
Iron
7 mg
Vitamin A
88 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
137 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
4 mg
Copper
3 mcg
Magnesium
217 mg
Manganese
4 mg
Phosphorus
489 mg
Selenium
7 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment