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.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

1. Heat a non-stick skillet over medium heat and add the olive oil.

Step 2

2. Add the plant-based ground meat or crumbles to the skillet, cook for 5-7 minutes until heated through and slightly browned.

Step 3

3. Stir in the taco seasoning and cook for an additional 1-2 minutes. Set aside to cool slightly.

Step 4

4. In a large salad bowl, combine the mixed greens, tomatoes, cucumber, red bell pepper, and avocado.

Step 5

5. Add the warmed taco-seasoned plant-based ground meat, black beans, and shredded cheese to the salad bowl.

Step 6

6. In a small bowl, mix the salsa, Greek yogurt, lime juice, and chopped cilantro to create the dressing.

Step 7

7. Drizzle the dressing over the salad and toss gently to combine.

Step 8

8. Top with crushed baked tortilla chips if using, and serve immediately.

Nutrition Facts

Serving size	(1485.2g)

Amount per serving	% Daily Value*
Calories	1562.5

Total Fat 74.1g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 32mg	0%
Sodium 1813.1mg	0%
Total Carbohydrate 148.8g	0%
Dietary Fiber 39.8g	0%
Total Sugars 23.8g
Protein 86.8g	0%

Vitamin D 12IU	0%
Calcium 946.2mg	0%
Iron 17.5mg	0%
Potassium 3374.8mg	0%

*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.

Source of Calories

Fat: 41.4%

Protein: 21.6%

Carbs: 37.0%