Taco Salad


1 ripe avocado – pitted, peeled, and chopped

3 T sour cream

6 T lime juice

1 T olive oil

1 clove garlic, minced

1 T chopped fresh cilantro

Salt and pepper, to taste

2 trimmed heads romaine lettuce, chopped

1 cup cooked black beans

1 cup chopped tomatoes

1 red bell pepper, seeded and chopped or ½ cup sliced pickled peppers

½ cup sliced black olives

½ cup crumbled cotija cheese

Cauliflower Chips, for serving




  1. Combine avocado, sour cream, lime juice, oil, and garlic in a blender or food processor. Puree until smooth, adding a little water, if needed, to blend. Fold in cilantro and season to taste with salt and pepper.
  2. On a large serving platter, combine lettuce, beans, tomatoes, peppers, and olives. Drizzle with desired amount of dressing and toss to coat. Sprinkle with cheese and serve with chips around the edge of the platter.


Serves 4


Inspired by pccmarkets.com/recipe/taco-salad/

Dr. Joseph Wahl