Vivacious Vegetarian Taco Salad

April 29, 2013

If you are looking for a lighter Cinco de Mayo meal, try this vegetarian taco salad.  Instead of ground beef or grilled chicken, this recipe calls for soyrizo.  You should be able to find it in your local grocery store or health foods store.  The salad is mixed with chunks of creamy avocado, tortilla chips, and salty olives.  Instead of dressing, top your vegetarian taco salad with low-fat sour cream and fresh tomato salsa.


1 1/2 cups of sliced olives
1 1/2 cups of salsa
2 cups of  green onions, chopped
1 avocado, chopped
Chop the bell pepper and onion, saute in a wok with a touch of salsa and some of the olives until the bell peppers are tender. (I also thew a handful of French's Dried Onions in for texture and flavor and a dusting of garlic sea salt.)
Take a skillet and heat soyrizo to texture preference. Cook it longer on higher heat if you want a firmer, crisper, texture.
Turn both pans down to low to keep warm.
Take taco chips and crumble. Toss salad mix with taco chips, avocado, cheese and the remaining olives.
Lay salad out on plate. Top with soyrizo and bell pepper garnish. Top with sour cream and a dollop of salsa.

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