Plant-Power Caesar Salad Tacos

Summer break’s here and it’s the season of “YES”!  The family schedule has been kicked to the curb and we’re enjoying experiences of the season without frantically checking our wristwatches and following every rule to the letter. Yes, we can close the amusement park down. Yes, we can play another game of chess. Yes, we can stay at the lake until the sun sets. Yes, we can wear our bathing suit cover-ups and flip-flops into the store when grabbing ingredients for a last-minute dinner.

So, what IS for dinner at the last minute?  Try these Plant-Power Caesar Salad Tacos that come together in just 15 minutes with virtually no cooking other than heating up taco shells and making quick quinoa. Consider pre-cooking a big batch of quinoa and freezing it in plastic bags meal-prep style to make future dinners super speedy. And, in this season of YES, you are allowed to put salad in a taco shell. It’s actually a clever and convenient way to chow down on salad without any bowls or utensils making the dish perfect for the backyard or on-the-go!

Plant-Power Caesar Salad Tacos ingredients

Since we’ve gone rogue this summer, my Caesar salad is anything but traditional except for the rich and robust Caesar Caesar that dresses it. This spoonable dressing from Litehouse Foods is loaded with garlic, parmesan and just the right touch of anchovy. I swapped kale for the classic Romaine lettuce, as it holds up better when I want to prepare dinner ahead or keep leftovers for the next day.

Also, I’ve added chickpeas, sunflower seeds and quinoa for plant-based protein, making this a hearty, balanced dinner for vegetarians or on those occasions when you just feel like going meat-free. Avocados and tomatoes take my top honors for topping, but you can add whatever you like to these salad tacos – get creative!

And, let me talk taco shells. You can use whatever shells you prefer. I found some that had chia seeds in them!  Try homemade baked shells, if you have a few extra minutes. Or, wrap up the filling in a tortilla or Naan bread. If you don’t have an official taco rack, keep your tacos upright and spill-free when serving with lightweight cardboard or poster board that has been accordion-folded – so frugally genius! 

Plant Power Caesar Salad Tacos

Serves 4 | Finish in 15 minutes
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Stay at the pool or park longer, this yummy 15-minute vegetarian meal comes to the rescue at dinner! Almost no-cook and packed with hearty, balanced plant proteins.

Ingredients

8 cups chopped kale, washed, dried, and massaged

1 15-oz. can chickpeas (garbanzo beans), drained and rinsed

½ cup roasted sunflower seeds

1 cup pre-cooked quinoa

½ cup Caesar Caesar dressing by Litehouse Foods

1 large medium-ripe avocado, chopped

1 cup chopped tomatoes

8 taco shells

Garnish: grated parmesan cheese

Directions

In large bowl, add washed and dried kale to large bowl, massaging each handful to make more tender. Add chick peas, sunflower seeds and quinoa.
Add dollops of the dressing around bowl, stir everything until evenly distributed and coated.
Gently mix in avocado chunks.
Prepare taco shells in oven or microwave according to manufacturer’s directions.
Fill taco shells with salad mixture and top with chopped tomatoes and a sprinkle of Parmesan cheese, if desired.
Leftover salad (not in shells) may be kept in refrigerator for up to 3 days.


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