Skinny Taco Salad

Skinny Taco Salad

Yield: 2 persons



  • ½ cup lettuce, shredded
  • ¼ cup tomatoes, finely chopped
  • ½ cup kidney beans, boiled
  • ¼ cup corn, boiled
  • ¼ cup spring onions, finely chopped
  • ¼ cup red and green peppers, finely chopped
  • ¼ cup cheese, shredded
  • 4-5 slices jalapenos
  • 2 tbsp mixed seeds (sunflower, pumpkin, chia)




  • Stir the dressing ingredients together and set aside.
  • Assemble all the salad ingredients together and toss with the dressing.
  • Add a scoop of the strained yogurt, sprinkle some paprika over it and serve with whole-wheat lavash.

Recipe and images by Kamini Patel of

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