Last Updated on October 1, 2017 by Jennifer Pallian BSc, RD
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. 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 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.