Taco Salad with Coriander Cream Dressing

It’s time for some colourful salads to grace your plate. This Taco Salad with Coriander Cream Dressing has it all; colour, crunch, flavour and plenty of healthy nutrients. Great served alone with some organic corn chips or add some fish or chicken to round out the protein.

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  • Cooking Time



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  • Difficulty


  • Ingredients


Coriander Cream Dressing (makes 1 cup)
  • 1 cup raw cashews (soaked for 3 hrs or overnight)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup coriander
  • 1 lime, zest and juice
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper

Taco Salad
  • 8 cups romaine lettuce, chopped
  • 1/2 cup red onion, finely chopped
  • 2 cups red cabbage, chopped
  • 1/2 cup corn
  • 1/2 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, peeled and diced
  • Organic corn chips
  • Salsa (optional)

    Coriander Cream Dressing
    1. In a high-powered blender, combine all the ingredients until smooth and creamy. Refrigerate until ready to use. Dressing will keep for 5 days in the fridge.

    Taco salad

    1. Wash and chop the romaine lettuce into bite sized pieces and toss in a mixing bowl with the red onion and 1/2 cup of the Coriander Cream Dressing. Put your dressed lettuce into your serving dish and add the red cabbage, tomatoes, and avocado on top.
    2. Combine the corn and black beans together (optional) and add that to the top of the salad. Drizzle with more Coriander Cream Dressing, if desired. 
    3. Serve with corn chips and salsa on the side. 

      Makes 2 entreé sizes

      Recipe from hotforfoodblog


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