Healthy and High Protein Salad Recipe

Ingredients

• 1 piece Jalapeño (half used, seeds removed, diced)
• 1 piece Lime (juice of half for pico, half for dressing)
• 0.5 piece Tomato (ripe, diced)
• 0.5 piece Red Onion (finely diced)
• 0.25 cup Fresh Cilantro (chopped, divided between pico and dressing)
• 3 pieces Garlic Cloves (minced)
• 0.5 piece Avocado (ripe, diced)
• 0.5 cup Dairy-Free Plain Unsweetened Yogurt (e.g., coconut or soy yogurt)
• 2 tbsp Plant Milk (unsweetened, to thin dressing (almond, oat, etc.))
• 2 cup Dino Kale (stems removed, chopped)
• 2 cup Roma Lettuce (chopped)
• 0.5 cup Pea Protein Crumbles (dry, rehydrate with hot water)
• 1 cup Water (hot, for rehydrating pea protein)
• 2 tbsp C Foods Taco Seasoning (store‑bought taco seasoning)
• 1 cup Black Beans (canned, drained and rinsed)
• 2 tbsp Hemp Seeds (sprinkled on top)
• 0.25 cup Vegan Nacho Cheese Chips (crushed)
• 2 slices Vegan Cheese (V Life or similar, zest on top)
• 2 tbsp Crispy Jalapeño Bits (optional, for extra crunch)
• to taste pinch Salt (pantry staple)
• to taste pinch Black Pepper (pantry staple)
• 0.25 tsp Garlic Powder (pantry staple for pico seasoning)

Instructions

1. Make Pico de Gallo

   Combine the diced jalapeño, tomato, red onion, chopped cilantro, juice of half a lime, a pinch of salt, black pepper, and garlic powder in a small bowl. Mix well and set aside to let the flavors meld.

   Time: PT5M

2. Rehydrate Pea Protein Crumbles

   Place ½ cup dry pea protein crumbles in a bowl and pour 1 cup hot water (or broth) over them. Stir, cover with a paper towel, and let sit for 5 minutes until softened.

   Time: PT5M

3. Cook Pea Protein and Black Beans

   Heat a skillet over medium heat. Add the rehydrated crumbles, sprinkle with 2 tbsp taco seasoning, and stir. Add the drained black beans, continue cooking, stirring occasionally, until most of the liquid evaporates and the mixture is lightly browned, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Prepare Creamy Cilantro‑Lime Dressing

   In a small bowl, whisk together the dairy‑free yogurt, minced garlic, juice of the remaining half lime, half a minced jalapeño (seeds removed), chopped cilantro, diced avocado, a pinch of salt and pepper. Thin with plant milk until a pourable consistency is reached.

   Time: PT5M

5. Prep the Greens

   Wash, dry, and roughly chop the Dino kale and Roma lettuce. Toss together in a large mixing bowl.

   Time: PT3M

6. Assemble the Taco Salad

   Layer the chopped greens in serving bowls. Top with the cooked pea‑protein‑black‑bean mixture, sprinkle hemp seeds, add a generous spoonful of pico de gallo, crush vegan nacho cheese chips over the top, zest the vegan cheese slices, and scatter crispy jalapeño bits if using. Drizzle the cilantro‑lime dressing and finish with a light dusting of extra taco seasoning.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

34g

Carbohydrates

45g

Fat

30g

Fiber

16g