Foodie Tuesday – Taco Salad


I have recently been obsessed with making taco salads for dinner. This quick and easy recipe can be adjusted to what you want to have in your salad or what is in your cupboard. Here’s the base to taco salad:

2 cups of romaine lettuce (you can use whatever type of lettuce you like, but I like romaine the best for this salad)
2 scoops of corn and bean salsa (I like Trader Joe’s Cowboy Caviar Salsa or Whole Foods Bean and Corn Salsa)
1 avocado, chopped (alternatively, you can use 2 scoops of guacamole)
1 scoop of sour cream
juice of 1 lemon
salt and pepper to taste

Folate: 466 mcg/117% RDA

You can add more proteins like chicken, beef, tofu or more black beans. And you can add more vegetables like tomatoes, green beans, or whatever is in season. The sky is the limit with this salad!


whole and half avocados isolated on white background

About Avocados

One of the main ingredients in this recipe is avocados, which are actually a fruit, not a vegetable. In addition to being full of folate (1t 67.5 mcg, 1/2 of an avocado contains 15% of your day’s requirement for folate), avocados are a good source of fiber, of vitamins K, B6, C, and E, as well as of pantothenic acid, potassium, riboflavin, and niacin. They are also a good source of healthy fats.

All of these nutrients make Avocados good not only for pregnancy, but for your skin, heart, eyes, blood pressure, blood sugar, and digestion. It also gives them anti-inflammatory and anti-aging properties. To read more about this “superfood,” see

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