Taco Salad with Jalapeño Ranch

What do I crave in summer? This taco salad recipe that's filled with smoky quinoa, crispy tortillas, fresh veggies, and a cool, creamy vegan ranch sauce.

I’ve had this taco salad recipe planned for a while now. Every few months, I’d glance at my upcoming list of potential recipes and start salivating over the idea of summer taco salad bowls. I love summer, I love tacos, and I really really love salads, so here we go!

Instead of taco meat, I mix red quinoa and black beans with lime juice, chili powder, smoked paprika, and a touch of maple syrup – all of this helps create a bit of a smoky flavor. Quick tip: keep this quinoa mix on hand in the fridge to build lunchtime taco salad bowls throughout the week.

Now onto this cool jalapeño “ranch” sauce – I used blanched, slivered almonds (unpeeled almonds work best and it’s not fun to peel almonds yourself), Almondmilk, cucumber, lime juice, jalapeño, and spices. It makes the perfect cool, creamy ranch-like sauce.

Jack and I had a long argument about whether this tastes similar to “authentically” bottled ranch dressing. He said “it tastes more like tzatziki because of the cucumber” and I said, “that’s the COOL part about cool ranch.” The argument came to an abrupt, unsatisfying end when Jack found a bottle of ranch dressing in the back of my parent’s fridge that expired last December that we both refused to try as a taste test. I continued on, and once we each had a taco salad with this creamy vegan ranch-ish sauce, we were both very happy.

The sauce recipe makes extra – store it in the fridge and put it on more bowls, in tacos, or use it as a dip for raw vegetables.

Taco salad recipe components

• Spiced quinoa & black beans: The “meat” of this recipe, seasoned with chili, smoky flavors.
• Salad Greens: shredded romain lettuce or arugula.
• Raw Corn Kernels: I like these for crunch, you could also grill your corn if you prefer.
• Diced tomato: for freshness.
• Crispy tortilla strips: You can’t have a taco salad without them!
• Creamy Jalapeño Ranch: To douse over the whole bowl
• Optional additions: sliced jalapeno, diced avocado, chopped cilantro.

Note: you could make the quinoa mixture, the tortilla strips, and the ranch sauce all in advance.

Or assemble your taco salad however you like!

These taco salad variations would be delicious:

• Use mango salsa instead of the tomato.
• Use guacamole instead of diced avocado.
• Use cauliflower rice in place of the quinoa.
• Use fajita veggies in place of the corn.
• And if you’re not a ranch fan, this creamy chipotle sauce would be equally delicious here.

If you love summer and all things taco as much as I do, make this taco salad recipe, and then try these tacos with these spicy margaritas. Cheers!

4.9 from 12 reviews

Taco Salad with Jalapeño Ranch

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

This taco salad recipe is the perfect summer meal! Healthy & fresh, they're loaded with smoky quinoa taco "meat," veggies, crispy tortilla strips, and a cool, creamy vegan jalapeño ranch.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 4

Ingredients

• 3 corn tortillas, thinly sliced
• 6 cups shredded romaine lettuce
• Kernels from 3 medium ears of corn
• 2 tomatoes, diced, lightly salted
• 1 jalapeño, stem and ribs removed, sliced (optional)
• 1 avocado, pitted and diced (optional)
• 1 cup chopped cilantro
• Lime slices, for serving

Creamy Cucumber Jalapeño Ranch (makes extra)

• 1 cup peeled and blanched slivered almonds
• ¾ cup Original Almond Breeze Almondmilk Unsweetened
• ⅓ cup chopped peeled cucumber
• 1½ tablespoon lime juice + ½ teaspoon zest
• 1 tablespoon white wine vinegar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ to 1 jalapeño pepper, stem and ribs removed
• ½ teaspoon sea salt
• Freshly ground black pepper

Spiced quinoa

• 2 cups cooked red quinoa
• 1 cup cooked black beans, drained and rinsed
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon lime juice + ½ teaspoon zest
• 1 teaspoon chili powder, more to taste
• ¼ teaspoon smoked paprika, more to taste
• ¼ teaspoon maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3 scallions, chopped

Instructions

1. Make the Cucumber Jalapeño Ranch dressing: In a high-speed blender, blend the almonds, almond milk, cucumber, lime juice, lime zest, vinegar, onion powder, garlic powder, jalapeño, salt, and several grinds of black pepper. Chill until ready to use.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tortilla strips with a drizzle of olive oil and a few pinches of salt. Bake for 10 to 12 minutes, or until crispy.
3. Make the Spiced quinoa: In a medium pot, combine the quinoa, black beans, olive oil, lime juice, lime zest, chili powder, smoked paprika, maple syrup, salt, and several grinds of black pepper. If desired, heat until warmed through, then stir in the scallions. This can also be served cold.
4. Assemble the taco bowls with the romaine, Spiced quinoa, corn, tomatoes, jalapeño and avocado, if using, and the tortilla strips. Top with the cilantro and drizzle with the Cucumber Jalapeño Ranch dressing. Serve with the lime slices and extra sauce.

Notes

A high-speed blender, such as a Vitamix, works best here to blend the creamy sauce.

3.4.3177

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you for supporting the sponsors that keep us cooking!