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Crunchy Taco Salad with Salsa Salad Dressing

Crunchy Taco Salad with Salsa Salad Dressing

Alone, kids can crush the chips in a sealed zipper-top bag, use a salad spinner to dry the greens, add all ingredients to the blender the food processor and push the buttons. With assistance, kids can wash and chop the vegetables and help mix everything together.
Course Dinner
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 2 Servings
Calories 721 kcal
Author Jory Lieber


For the Salsa Salad Dressing:

  • 1 pint cherry tomatoes
  • 2 limes juiced
  • ½ of a small clove of fresh garlic
  • ¼ red onion
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white vinegar
  • Salt pepper, cayenne pepper, to taste

For the Crunchy Taco Salad:

  • 3 ounces blue corn tortilla chips
  • 1 carrot peeled and either shredded or finely chopped
  • 1 cup shredded cheddar cheese
  • 3 ounces leafy greens such as romaine lettuce or massaged kale romaine lettuce or massaged kale,chopped
  • 1 cup canned black beans rinsed and drained
  • ½-1 whole avocado chopped
  • 1-2 cups Salsa Salad Dressing give it a good stir before using it


For the Salsa Salad Dressing:

  1. Put all ingredients in a blender or small food processor and puree until smooth. Taste, adjust spices and set aside around 2 cups for the salad. Store the rest in an airtight container for up to 2 days.

For the Crunchy Taco Salad:

  1. Mix the carrot, cheese, and beans in a large bowl and set them aside.

  2. Place the tortilla chips into a large zipper-topped bag and seal the bag. Crush the chips by lightly pounding on them.
  3. Finely chop the lettuce and add it to the bowl with the bean mixture.
  4. Gently stir in the avocado and salad dressing. Taste and add more dressing if desired.
  5. Transfer the salad to individual bowls, top with crushed tortilla chips and enjoy!