22m$25.55Walnut Mushroom Taco Salad
A filling plant-based taco salad with a warm, savory mushroom-walnut topping. Crisp romaine, corn, tomatoes, avocado, salsa, and lime keep it fresh and weeknight-friendly.
- Energy
- 497 calories per serving
- Protein
- 12.1 g per serving
- Carbs
- 41 g per serving
- Fat
- 34.7 g per serving
- Sodium
- 937 mg per serving
Shopping options
chopped walnuts
1 Cup
Fisher California Grown Unsalted Chopped Walnuts
29%
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
romaine hearts, chopped
3 Count
Kroger® Hearts of Romaine Lettuce
100%
grape tomatoes, halved
2 Cup
Private Selection® Petite Grape Snacking Tomatoes
56%
chili powder
2 Teaspoon
Kroger® Chili Powder Shaker
5%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
cremini mushrooms, finely chopped
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
prepared salsa
1 Cup
Kroger® Mild Traditional Salsa
50%
avocado, diced
1 Count
Fresh Large Ripe Avocado
100%
canned corn, rinsed and drained
1 Can
Kroger® Whole Kernel Sweet Golden Corn
100%
fresh lime juice
2 Tablespoon
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-12 oz
- grape tomatoes-2 cups
- chopped walnuts-1 cup
- prepared salsa-1 cup
- olive oil-2 tbsp
- fresh lime juice-2 tbsp
- romaine hearts-3 hearts
- canned corn-1 can
- chili powder-2 tsp
- avocado-1 large avocado
- ground cumin-1 tsp
- kosher salt-0.75 tsp
Prep the produce: finely chop the mushrooms if needed, chop the romaine, rinse and drain the corn, halve the tomatoes, dice the avocado, and measure the salsa and lime juice.
Wash fresh produce before cutting.
Keep fingers curled away from the knife blade while chopping.
Heat a large skillet over medium-high heat. Add the olive oil and mushrooms, then cook for 5 to 6 minutes, stirring often, until the mushrooms release liquid and the skillet looks mostly dry.
Add mushrooms carefully to the hot oil to reduce splatter.
Stir in the walnuts, chili powder, cumin, and salt. Cook for 2 to 3 minutes, stirring often, until the walnuts smell toasty and fragrant and the topping looks crumbly.
Remove the skillet from the heat and stir 1 tablespoon lime juice into the warm mushroom-walnut topping. Let it sit for 1 minute while you assemble the salad.
Use a dry oven mitt when handling the hot skillet.
In a large bowl, toss the romaine, corn, tomatoes, salsa, and remaining 1 tablespoon lime juice until lightly coated.
Divide the salad among serving bowls, spoon the warm mushroom-walnut topping over each portion, and finish with the diced avocado.
How did it turn out?
Rating and review tools are unavailable right now.