10 Minute All Veggie Taco Salad!

taco salad

All Veggie Taco Salad Recipe


  • 1/2 Cup Fresh Pico De Gallo Salsa (I used mango!)

  • 1/2 Cup Cauliflower Rice 

  • 1/4 Cup Black Beans

  • 1/2 of an Avocado

  • 1/2 Cup Baby Kale, Spinach, or greens of your choice. 

  • 1 tsp Mexican or Taco Seasoning Blend

  • 1 Fresh Corn Tortilla

  • 1 tsp Lime Juice

  • 1 tsp Extra Virgin Olive Oil

  • Hot Sauce to taste

  • 1 tsp coconut oil


  • Warm coconut oil over medium heat in a large sauté pan. 

  • Add in cauliflower rice and seasoning, cook for 5 minutes. 

  • While cooking, combine the lime juice and olive oil (add a pinch of salt & pepper if desired.) Toss with greens in a serving bowl. 

  • Warm the tortilla in a the pan for 1 min on each side, when warm, add to bowl. 

  • Add Pico de Gallo salsa and black beans into rice mixture in sauté pan. Let cook for 2-3 minutes until warm. 

  • Add rice, salsa, and beans mixture into bowl next to greens, on top of the tortilla. 

  • Top with half of an avocado & hot sauce as desired. 

  • Enjoy! 

Melanie Thomas