During midterm season, fitness and cooking become less of a priority, and fattening comfort food creeps its way into your diet.
Getting out of the second semester slump isn’t easy, and going cold turkey on junk food will just lead to a late-night binge. Instead, this taco salad has all of the great tastes of your 2 a.m. run to Taco Bell without the greasy aftermath.
With fresh citrusy flavours and the creamy decadence of an avocado dressing, you can’t go wrong with this one. I prepared mine in a mason jar, the perfect salad to-go tool. Yes, it looks cute but there’s an added perk. By layering your salad with the dressing at the bottom and lettuce at the top you’ll save yourself from a soggy nightmare at lunchtime.
Ingredients
Dressing
- 1 tbsp. apple cider vinegar
- Juice from 1 grapefruit (squeeze into a small bowl)
- ½ cup cilantro
- ¼ cup greek yogurt
- 1 tbsp. agave nectar (or 2 tbsp. honey)
- ¼ avocado
Salad
- ¼ cucumber
- ½ cup of black beans
- 5 cherry tomatoes
- ¼ cup corn
- 2 cups of lettuce
- ¼ avocado
- 2 tbsp. cheese — I used cheddar
Recipe
Dressing
- Add all ingredients to food processor or blender and mix until smooth.
Salad
- Layer ingredients in mason jar or container.
- Make sure the dressing is at the bottom.
- Put tomatoes directly above dressing followed by cucumbers.
- Make sure lettuce is at the top.
- Layer the other vegetables and ingredients as desired and enjoy!
Tags
Campus cooking, Healthy, Healthy eating, healthy food, recipe, salad, tacos
All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to journal_editors@ams.queensu.ca.