Taco Salad

Deconstructed Taco Salad

Taco salad is a fun twist on the Mexican classic. It's the perfect sidekick to any barbecue or even as a stand alone lunch or dinner.


4 portions


15 minutes


What you need for the dressing

  • 1 bunch fresh cilantro
  • 6 tbsp (88 ml) lime juice
  • 4 tbsp (50 g) Redpath® Instant Dissolving Sugar
  • ½ tsp (1 g) ground cumin
  • ¼ tsp (1 g) salt
  • ¼ tsp (2 g) freshly-ground black pepper
  • 4 tbsp (60 ml) olive oil

What you need for the salad

  • 1 head romaine lettuce, washed and roughly chopped
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup (200 g) cherry or grape tomatoes, halved (if desired)
  • 1 bunch fresh cilantro leaves
  • 1 cup (113 g) sharp cheddar cheese, grated
  • 1 cup (63 g) tortilla chips
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 can (341 ml) whole kernel corn, drained
  • 1 can (250 ml) sliced black olives, drained
  • 4 whole green onions, thinly sliced


How to prepare the dressing

1. Add cilantro, lime juice, Redpath® Quick Dissolve Sugar, cumin, salt, and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

How to prepare the salad:

Toss all salad ingredients together until combined, drizzle in vinaigrette and toss well before serving.



  • Have some fun with your tortilla chips and try flavoured nacho chips.