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Taco Salad

Taco Salad (2 servings)

30 min prep + cook time


1 head of Romaine lettuce sliced thin

2 cups red cabbage chopped

3 stalks of celery cut thinly

1 carrot sliced thinly

1 cup cauliflower chopped

1 cup baby bella mushrooms chopped

1/4 cup of your favorite salsa

1/4 cup olive oil

1 tbsp lime juice

1 tbsp Cholula

1 tbsp garlic powder

2 tsp cumin

Salt and pepper to taste

Preheat oven to 450 degrees. Cover baking sheet with most of the olive oil then fill with celery, carrot, and cauliflower. Generously season with garlic, salt and pepper then bake for 20 minutes or until veggies are cooked and lightly browned. Use rest of olive oil to cover bottom of pan then add the mushrooms and cook on medium. Season with Cholula, salt, and garlic powder. In a salad bowl, add lettuce, red cabbage, lime juice and salsa. Mix thoroughly then add veggies and mushrooms when they're done. For crunch, add tortilla chips!

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