Spinach Taco Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
baby spinach
5.30 oz
Cherry Tomatoes
3.53 oz
Black Beans
3.53 oz
corn kernels
1.77 oz
red onion
3.53 oz
Avocado
1.77 oz
tortilla chips
1.06 oz
Lime
0.35 oz
Cilantro
0.53 oz
olive oil
0.18 oz
salt
0.18 oz
pepper
0.18 oz
cumin
0.18 oz
paprika
Directions
Step 1
Wash and dry the baby spinach.
Step 2
Cut the cherry tomatoes in half.
Step 3
Rinse and drain the black beans and corn kernels.
Step 4
Thinly slice the red onion.
Step 5
Dice the avocado and squeeze lime juice over it to prevent browning.
Step 6
Crush the tortilla chips into small pieces.
Step 7
In a large bowl, combine the baby spinach, cherry tomatoes, black beans, corn kernels, red onion, avocado, and crushed tortilla chips.
Step 8
In a small bowl, whisk together olive oil, lime juice, salt, pepper, cumin, and paprika to make the dressing.
Step 9
Drizzle the dressing over the salad and toss to combine.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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