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    Taco salad

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    Taco salad

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    1 pack 2 essential Waitrose Little Gem Lettuces, sliced
    400g can red kidney beans, drained and rinsed
    50g pitted black olives, sliced
    100g radishes, sliced
    2 sticks celery, sliced
    2 ripe avocados
    150ml carton soured cream
    2 tbsp Cooks’ Ingredients Pibil Paste
    Juice of 1 lime
    156g pack Old El Paso 12 Crunchy Taco Shells
    ½ x 28g pack Cooks’ Ingredients Coriander, chopped


    1. Mix together the little gems, kidney beans, olives, radishes, celery and 1 diced avocado in a large bowl.

    2. Place the remaining avocado, soured cream, pibil paste and lime juice in a small food processor and blitz until smooth, then season. Toss half of this into the salad.

    3. Spoon into the taco shells and drizzle the remaining dressing on top. Sprinkle over the coriander and serve. 

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