Bright Vegetarian Taco Salad

  • 30 Minutes
  • 2-4 Servings
  • Gluten Free
  • Paleo
  • Dairy Free
  • Vegan
  • Vegetarian

The “traditional” taco salad we usually find in American restaurants isn’t really traditional at all. Fresh flavors like radishes, tomatoes and avocados go with rice and black beans for a lighter version of the fried tortilla bowl we’ve all seen (and probably eaten). And if you’re serious about fresh flavours, top yours with our Watercress Salsa for a kick that’s from greens and not just peppers.


  • 1 packet AeroFarms Baby Kale, Arugula or any AeroFarms variety
  • 1/2 container AeroFarms Micro Kale or Micro Arugula
  • 1 avocado, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1/4 cup sliced radishes
  • 2/3 cup black beans, cooked and drained
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup corn kernels
  • salt and pepper to taste

1. In a separate bowl, toss black beans with paprika and chili powder and salt to taste.
2. Mix all ingredients together in a large bowl, except avocado slices.
3. Plate salad, place avocados on top.
3. Dress to taste with Cress salsa (see recipe in text above).

Post a photo of your finished dish on Instagram and tag
@Aerofarms. We’d love to see what you’ve prepared!

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