Avo-lime Taco Salad

This taco salad is perfect for the ovulation phase, when your body naturally craves lighter, vibrant meals that support energy, detoxification, and hormone balance. The combination of quinoa and black beans provides a complete source of plant-based protein to fuel your increased energy levels, while the fiber helps clear out excess estrogen. The avocado and avocado oil offer healthy fats that support hormone production, and the vitamin C-rich lime juice and leafy greens help boost collagen and aid in liver detox—key for keeping hormones balanced during this peak fertile window. Plus, it's colorful, light on the stomach and refreshing—just what your body thrives on during ovulation!

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INGREDIENTS

Taco Filling

• 1 tablespoon avocado oil

• 4 cloves garlic, pressed or minced

• 1 ½ teaspoons chili powder

• 1 teaspoon ground cumin

• 1 tablespoon tomato paste

• ½ cup quinoa, rinsed

• 1 cup water

• 1 (15-ounce) can black beans, rinsed and drained (or 1 ½ cups cooked black beans)

• ¼ teaspoon fine sea salt

• Freshly ground black pepper, to taste

Crispy Tortilla Strips

• 1 ½ teaspoons avocado oil

• 3 corn tortillas, sliced into 2-inch long, ¼-inch wide strips

• Fine sea salt

Creamy Avocado-Lime Dressing

• ¼ cup fresh lime juice (from about 2 limes)

• 1 tablespoon avocado oil

• 1 tablespoon water

• ½ medium-large avocado, pitted

• ¼ cup loosely packed fresh cilantro (some stems are fine)

• 1 small-medium jalapeño, seeded and roughly chopped

• 1 clove garlic, roughly chopped

• ¼ teaspoon fine sea salt

Salad

• 1 small head romaine lettuce, chopped (or 5 ounces pre-chopped romaine)

• 3 cups packed spring mix lettuce (about 3 ounces)

• 1 cup sliced grape or cherry tomatoes

• ⅓ cup thinly sliced radishes (or chopped red onion)

• ⅓ cup crumbled feta cheese (about 2 ounces)

• ½ medium-large avocado, sliced

INSTRUCTIONS

Make the Taco Filling

1. In a medium saucepan, heat the avocado oil over medium until shimmering. Add the garlic, chili powder, and cumin. Stir constantly for about 30 seconds, just until fragrant.

2. Stir in the tomato paste and sauté for another minute. Add rinsed quinoa and water, stirring to combine. Bring to a gentle boil, then cover, reduce heat, and simmer until liquid is absorbed—about 15–20 minutes.

3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, stir in black beans and salt, then season with pepper to taste. Cover to keep warm.

Make the Crispy Tortilla Strips

4. Heat avocado oil in a large skillet over medium heat. Add tortilla strips, sprinkle with salt, and cook for 5–10 minutes, stirring occasionally, until crispy and golden. Transfer to a paper towel-lined plate to drain.

Prepare the Dressing

5. In a small blender or food processor, combine lime juice, avocado oil, water, avocado, cilantro, jalapeño, garlic, and salt. Blend until smooth. If the dressing is too thick or tart, add 1–2 tablespoons water and blend again.

Assemble the Salad

6. In a large bowl, combine chopped romaine and spring mix. Wait to dress the greens until ready to serve. If storing portions for later, keep greens undressed until mealtime.

7. Drizzle just enough dressing to lightly coat the greens and toss to combine.

Serve

8. Divide greens among 4 bowls or plates. Top each with taco filling, tomatoes, radishes (or onion), crispy tortilla strips, and feta. Slice the remaining avocado half and add a few slices to each salad. Serve immediately.

RECIPE NOTES/TIPS

• This recipe makes 4-6 servings

• Extra dressing can be stored in the fridge—store in a sealed container or mason jar to minimize browning.

• Leftover tortilla strips can get tough—if making ahead, consider adding fresh ones or subbing in crushed tortilla chips later.