This Low Calorie Taco Salad is just 364 calories, and can be made with meat, or meatless for a vegan Mexican salad recipe!. Plus, you can make this recipe for healthy taco salad in just 15 minutes from start to finish.
Ingredients You’ll Need:
- 1 lb ground lean beef, turkey, chicken or plant based crumbles
- 1 tablespoon Homemade Taco Seasoning (or store-bought)
- 1 15-oz can black beans drained and rinsed
- 1 head romaine lettuce chopped
- 1 pint cherry tomatoes halved
- ½ cup frozen corn defrosted
- 1 avocado diced
- ½ cup shredded sharp cheese (or Mexican cheese blend)
- 4 tablespoons Greek Yogurt (optional)
- 1 cup Protein Chips (optional)
Low Calorie Taco Salad
Healthy Taco Salad Meal Prep and Storage
Meal Prep: You can make this healthy recipe ahead of time and chill in the fridge for later. Combine all the ingredients in a storage container, mix well and cover. Then place in the fridge for later.
Storage: Will hold in the fridge for 5 days, does not hold well in the fridge.
Low Calorie Taco Salad
Low Calorie Salad Recipes:
Low Calorie Taco Salad
Ingredients
- 1 lb ground lean beef, turkey, chicken or plant based crumbles
- 1 tablespoon Homemade Taco Seasoning (or store-bought)
- 1 15-oz can black beans drained and rinsed
- 1 head romaine lettuce chopped
- 1 pint cherry tomatoes halved
- ½ cup frozen corn defrosted
- 1 avocado diced
- ½ cup shredded sharp cheese (or Mexican cheese blend)
- 4 tablespoons Greek Yogurt (optional)
- 1 cup Protein Chips (optional)
Taco Salad Dressing:
- 1 lime juiced
- ¼ cup Greek Yogurt (or cashew yogurt)
- 1 teaspoon Homemade Taco Seasoning (or store-bought)
- ¼ cup cilantro leaves chopped
- ⅛ cup water
Instructions
- In a large skillet over medium heat, add the meat or plant based crumbles. Cook and crumble until mostly cooked (about 5 minutes).
- Add in the taco seasoning, 1/4 cup of water, and the beans. Mix to combine and reduce to low to simmer for 5 minutes while you make the dressing and assemble the salads.
- To make the dressing, add all of the ingredients to a medium bowl and mix together, adding more water 1 tablespoon at a time until it can drizzle off your spoon.
- Add the lettuce, tomatoes, corn, and Mexican salad dressing to a large bowl. Toss well to combine.
- Divide the salad between 4 plates, bowls, or meal prep containers. Top with cooked meat, avocado, cheese, Greek yogurt (it tastes like sour cream!) and if you desire, some protein chips.
- Serve hot or cold.
Video
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Taco Salads
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Article History:
- Originally written and published August 3, 2022 by Audrey Johns
- Updated on May 15, 2023 by Audrey Johns
- Updated on September 28, 2023 by Audrey Johns
