Taco Salad 2.jpg

Taco Salad with Avocado Lime Dressing

The great thing about making a dish like this is that there is something for everyone! This gives your family the option of trying everything, but also allows them to select what they want on their plate. You can assemble the bowls for each person or line up the options on a large platter and allow everyone to build their own.

5 from 1 vote
Taco Salad 2.jpg
Print Recipe

Taco Salad with Avocado Lime Dressing

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4 Servings
Calories: 619kcal
Author: Kim Maes


For the salad:

  • 2 medium sweet potatoes cut into 1-inch cubes
  • 4 tablespoons extra-virgin olive oil divided use
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • ½ cup frozen sweet corn
  • 1 cup brown rice cooked according to package directions
  • 1 head romaine lettuce thinly sliced
  • 1 cup cherry tomatoes cut into quarters
  • ½ medium red onion thinly sliced
  • 1 medium avocado pitted and diced
  • ½ cup shredded Colby-Jack cheese
  • 1 bunch cilantro roughly chopped
  • 1 lime cut into wedges

For the dressing:

  • 1/3 cup water
  • 1 medium avocado pitted
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper


  • Preheat the oven to 400ºF. Arrange the potatoes on a baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper, to taste. Roast for 35-40 minutes, stirring once.
  • In a small skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the frozen corn and sauté for 5-7 minutes, until the corn starts to lightly brown. Season with salt and pepper, to taste.
  • Fluff the cooked rice with a fork and then fold in the corn. Spoon the mixture into a large serving bowl or onto a platter, leaving room to display the rest of the ingredients side by side, from left to right in this order: rice, lettuce, cherry tomatoes, red onions, avocado, shredded cheese, and chopped cilantro. Garnish with lime wedges.
  • To prepare the dressing, place all of the dressing ingredients into a blender and blend until smooth and thin enough to pour over the salad. (Add more water, if needed.) Pour the dressing over the salad and serve.


Add rotisserie chicken to the salad for added protein.


Nutrition Facts
Taco Salad with Avocado Lime Dressing
Amount Per Serving
Calories 619 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g35%
Cholesterol 15mg5%
Sodium 733mg31%
Potassium 1041mg30%
Carbohydrates 68g23%
Fiber 12g48%
Sugar 6g7%
Protein 12g24%
Vitamin A 10420IU208%
Vitamin C 29.6mg36%
Calcium 173mg17%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dressing Gluten-Free Kim Maes Lime Magazine Tacos
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