Terrific Taco Salad Diabetic Vegetarian Friendly
Brighten up your mealtime with this 'Terrific Taco Salad: Diabetic & Vegetarian-Friendly' recipe—a vibrant, hearty dish bursting with fresh flavors and wholesome ingredients! Packed with diabetes-conscious choices like low-sodium black beans, plant-based ground meat, and no-sugar-added salsa, this salad offers a guilt-free twist on a Mexican classic. Crisp mixed greens serve as a refreshing base, adorned with juicy cherry tomatoes, crunchy cucumbers, diced red bell pepper, creamy avocado, and a sprinkle of reduced-fat cheddar cheese. A zesty homemade dressing made with Greek yogurt, lime juice, and fresh cilantro ties it all together for a tangy, protein-packed punch. Whether you’re looking for a quick 15-minute lunch or a satisfying dinner, this colorful salad is a crowd-pleasing option that doesn't compromise on flavor—perfect for those managing their blood sugar while enjoying a vegetarian lifestyle.
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Recipe Information
Ingredients
- 4 cups Mixed greens (lettuce, spinach, or kale)
- 1 cup Canned black beans (low-sodium, drained and rinsed)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.5 medium Avocado, diced
- 1 Red bell pepper, diced
- 0.5 cup Shredded reduced-fat cheddar cheese
- 1 cup Plant-based ground meat or crumbles
- 1 tablespoon Olive oil
- 1 tablespoon Taco seasoning (low-sodium)
- 0.25 cup Salsa (no sugar added)
- 0.25 cup Plain non-fat Greek yogurt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Baked tortilla chips (optional, crushed)
Instructions
1. Heat a non-stick skillet over medium heat and add the olive oil.
2. Add the plant-based ground meat or crumbles to the skillet, cook for 5-7 minutes until heated through and slightly browned.
3. Stir in the taco seasoning and cook for an additional 1-2 minutes. Set aside to cool slightly.
4. In a large salad bowl, combine the mixed greens, tomatoes, cucumber, red bell pepper, and avocado.
5. Add the warmed taco-seasoned plant-based ground meat, black beans, and shredded cheese to the salad bowl.
6. In a small bowl, mix the salsa, Greek yogurt, lime juice, and chopped cilantro to create the dressing.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with crushed baked tortilla chips if using, and serve immediately.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 23.8 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 946 mg | 73% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
