This veggie taco salad is on regular rotation in our home. It’s a produce-packed, healthy-ish meal that the kids love, and I love, too.
I say healthy-ish because we tend to use tortilla chips in lieu of cutlery, so it’s not completely virtuous. It is, however, completely delicious. And definitely better than a meaty, restaurant rendition.
I’m writing this post in partnership with Rubbermaid, and I used their LunchBlox containers to pack this salad to go. They have a few options, including a Salad Kit (pictured) and sets for kids (the Tall Lunchbag Kit is also pictured). All of them stack together in a really fun way (my toddler seriously plays with them more than his actual blocks), and keep foods separate (nothing soggy ’round here!). Blue Ice keeps everything cool sans refrigeration with a cold pack that clicks in with the containers themselves. It’s all BPA-free and microwave, freezer and dishwasher safe (hooray for making life easier!).
I thought the timing was apt for back-to-school and back-to-routine lunch planning. They are actually running a giveaway right now with three $5,000 Registered Education Savings Plan contributions to be won. It’s only open to residents of Canada, so if you are one and you’re buying the LunchBlox, be sure to enter.
I have been meaning to share this recipe because after I shared a casual pic on Instagram, I was getting requests for the recipe for weeks. In reality, it’s more a suggestion than a recipe – I use whatever veggies are in my fridge, including ones that were grilled or roasted the night before.
The base for is shredded romaine or iceberg lettuce, always a few tomatoes, and avocado (or swap the lime crema for avocado crema). Corn is a really delicious addition (I just throw it in frozen when packing it for a to-go lunch). For protein, I use canned or homemade re-fried beans, warmed separately before serving.
On a plate, I put the refried beans in the middle and the rest of the salad all around it, then shower everything with grated cheese and a generous drizzle of cilantro lime crema. For a to-go lunch, I just keep the warmed beans separate and just take a forkful with every bite (or chip).
The kids’ version excludes the lettuce (they just won’t eat it). They gobble up the avocado, tomatoes, beans, cheese and dip with a handful of chips. Deconstructed meals like this served bento style are their favourites.
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Vegetarian Taco Salad with Lime Crema
For lime crema dressing
- ⅓ cup sour cream or full-fat greek yogurt
- 3 tbsp mayonnaise
- zest and juice of one lime
- a generous pinch of salt
- Shredded romaine or iceberg lettuce
- Halved cherry tomatoes
- Chopped avocado
- Grated cheddar or marble cheese
- Red onion
- Refried beans
- Tortilla chips to serve
- To make lime crema, whisk all ingredients together and season well with salt.
- Assemble all salad ingredients on a plate or in containers (keeping wet ingredients like tomatoes and avocado, beans and dressing separate until serving). Serve with tortilla chips.
Last Updated on October 1, 2017 by Jennifer Pallian BSc, RD