Loaded Vegetable Taco Salad Bowl Recipe

Loaded Vegetable Taco Salad with Cilantro Avocado Hummus

This is officially my new favorite salad and I made it by accident.

I love the benefits of radish (they are a cruciferous vegetable so anti-cancer/anti-inflammatory benefits), but sometimes they are just too bitter. So to balance it out, I tried adding a little sweet carrot and then I was like what the heck, let’s make a veggie pico!

When it comes to the veggie-packed pico, you can add whatever crunchy veggies you have in your fridge. Finely dice them, season with salt, squeeze on the lime juice, and drizzle with olive oil and let the flavor of the veggies shine! Add in your protein of choice - I am using leftover spicy taco meat crumbles to create a taco bowl- and you have a nutrient dense, protein-packed, high-fiber meal.

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • Romaine lettuce or greens of choice

Vegetable Packed Pico:

  • 1 carrot
  • 2 radish
  • 1/4 cup cilantro, chopped
  • 1 tbsp Serrano pepper diced, no seeds
  • 1/2 tomato, diced
  • 1/2 lime, juiced
  • 2 tbsp olive oil
  • Salt to taste

Spicy Taco Meat:

  • 1lb ground beef
  • 2 tbsp chili powder
  • 1 tbsp garlic salt
  • 2 tbsp smoked paprika - for 1 lb of crumbles

Cilantro Avocado Hummus:

  • 1 can garbanzo beans, rinsed and drained
  • 1- 2 avocados
  • 1/4 cup basil leaves (optional) , roughly chopped
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 garlic clove, chopped
  • 1/2 lime, juiced
  • 2 tbsp olive oil


  1. Finely dice your vegetables, then add salt and let it sit for 3-5 minutes.
  2. Cook up your spicy taco meat crumbles by adding ground beef,  2 tbsp chili powder, 1 tbsp garlic salt and 2 tbsp smoked paprika to a pan over medium heat. Stir occasionally.
  3. While your meat is cooking, prepare your cilantro avocado hummus by adding the ingredients to a high-speed blender and blending on high. For a chunky consistency, pulse until the ingredients are combined.
  4. For the vegetable pico, finely chop up the ingredients and place in a small mixing bowl. Add lime juice, olive oil, and salt, then mix to combine
  5. When you are ready to plate, place a bed of lettuce on a plate and layer with protein, vegetable pico, and top with a scoop or two of the cilantro avocado hummus.